CAJ | 학술논문

以金银花和绿豆为主要原料，研究金银花、绿豆原汁复合饮料的生产工艺和配方。通过单因素试验、正交试验和感官评价，确定绿豆浸泡条件为35℃、6 h。复合饮料最佳配方：绿豆原汁和金银花提取液的混合比例为4∶6（mL/mL）、柠檬酸添加量0.12 g/100 mL、蔗糖添加量为6 g/100 mL，黄原胶与瓜尔豆胶（1∶2）为复合稳定剂，添加量为0.07 g/100 mL。绿豆原汁和金银花提取液进行复配制成的复合饮料口感细腻、风味独特，兼有金银花和绿豆的营养价值及保健作用。
이금은화화록두위주요원료，연구금은화、록두원즙복합음료적생산공예화배방。통과단인소시험、정교시험화감관평개，학정록두침포조건위35℃、6 h。복합음료최가배방：록두원즙화금은화제취액적혼합비례위4∶6（mL/mL）、저몽산첨가량0.12 g/100 mL、자당첨가량위6 g/100 mL，황원효여과이두효（1∶2）위복합은정제，첨가량위0.07 g/100 mL。록두원즙화금은화제취액진행복배제성적복합음료구감세니、풍미독특，겸유금은화화록두적영양개치급보건작용。
The preparation and formula of a compound healthy beverage were investigated using Honeysuckle and mung bean. The optimal formula and processing parameters were determined through single factor experiments, orthogonal experiment and sensory evaluation. The mung beans were soaked at 35℃for 6 h. The optimum formula of the beverage were as follows, mung bean juice and honeysuckle extract ratio of 4∶6 (V/V), the sucrose content of 6 g/100 mL, the citric acid content of 0.12 g/100 mL. xanthan gum and guar gum(1∶2) were chosen as stabilizer with amount of 0.07 g/100 mL. The compound beverage exhibited a unique taste and excellent flavor, nutrition compound of Honeysuckle and mung bean.