CAJ | 학술논문

以明日叶和菊花萃取汁为主要原料，研究了明日叶菊花茶复合饮料的加工工艺和产品配方。经试验确定了复合饮料最佳配方为：明日叶原汁和菊花茶汤体积比为10∶1，木糖醇添加量为1%，柠檬酸添加量为0.2%，稳定剂为CMC和黄原胶，两者的添加量分别为0.15%和0.02%。离心工艺的最佳条件为：在转速8000 r/min下，离心15 min；杀菌工艺的最佳条件为：在温度110℃下，杀菌15 min。
이명일협화국화췌취즙위주요원료，연구료명일협국화다복합음료적가공공예화산품배방。경시험학정료복합음료최가배방위：명일협원즙화국화다탕체적비위10∶1，목당순첨가량위1%，저몽산첨가량위0.2%，은정제위CMC화황원효，량자적첨가량분별위0.15%화0.02%。리심공예적최가조건위：재전속8000 r/min하，리심15 min；살균공예적최가조건위：재온도110℃하，살균15 min。
By using the juice extracts of Angelica KeiskeiKoidzmi and Chrysanthemum as the raw material, this paper studied the processing technology and the optimum formula of Angelica KeiskeiKoidzmi compound beverage. After experiments, results show that the optimal formula was as follows:10∶1 (V/V) of Angelica KeiskeiKoidzmi juice to Chrysanthemum tea juice is 1 % of xylitol and 0.2 % of citric acid .The suitable stabilizer of the beverage was CMC and Xanthan gum , which addition was 0.15%and 0.02%, respectively. The optimal condition of the centrifugal process was centrifuging under the speed 8 000 r/min for 15 min. The optimal condition of sterilization process was sterilizing under 110℃for 15 min.