CAJ | 학술논문

以红枣和枸杞为主要原料,按照浑浊型饮料的加工工艺确定了红枣-枸杞复合饮料的最佳工艺条件。正交实验结果表明,枣汁提取的最佳工艺条件为：加水量为枣质量的8倍,果胶酶的质量浓度为3.0 g/L,在45℃下提取4 h。红枣-枸杞复合饮料的最佳配方为：红枣汁的体积分数为0.50,枸杞汁的体积分数为0.50,蔗糖的质量浓度为80 g/L,柠檬酸的质量浓度为1.5 g/L。复合稳定剂的最佳配方为：黄原胶的质量浓度为0.40 g/L,CMC的质量浓度为0.60 g/L,瓜尔豆胶的质量浓度为0.40 g/L。按最佳配方制作的红枣-枸杞复合饮料色泽橙黄,口感细腻,具有浓郁的枸杞和枣的复合香气,酸甜适口。
이홍조화구기위주요원료,안조혼탁형음료적가공공예학정료홍조-구기복합음료적최가공예조건。정교실험결과표명,조즙제취적최가공예조건위：가수량위조질량적8배,과효매적질량농도위3.0 g/L,재45℃하제취4 h。홍조-구기복합음료적최가배방위：홍조즙적체적분수위0.50,구기즙적체적분수위0.50,자당적질량농도위80 g/L,저몽산적질량농도위1.5 g/L。복합은정제적최가배방위：황원효적질량농도위0.40 g/L,CMC적질량농도위0.60 g/L,과이두효적질량농도위0.40 g/L。안최가배방제작적홍조-구기복합음료색택등황,구감세니,구유농욱적구기화조적복합향기,산첨괄구。
This study＇ s main raw materials were jujube and wolfberry and the experimental process was doing as the Chrification beverage＇ s. The study aimed to confirm the optimum technology condition for mixed bever- age of jujube and wolfberry. The following results were obtained by doing the orthogonal experiment：The opti- mum extracting condition for jujube juice was ：the ratio of water to jujube of 8 ,p（ peetinase dosage） = 3.0 g/ L, extracting temperature of 45 ℃ and extracting time of 4 h. The best technological parameter for the mixed beverage was：Ф（jujube juice） =0.50,Ф（wolfberry juice） =0.50,p（sugar） =80 g/L,p（citric acid） = 1.5 g/L. The best compound stabilizer formula was ：p（ Xanthan gain） =0.40 g/L,p（CMG） =0.60 g/L,p（ Melon child bean gum） =0.40 g/L. The mixed beverage had the orange color,the taste of sweetness and sourness, exquisite mouthfeel and the mixture flavor of beth strong jujube and woltberry.