CAJ | 학술논문

以红豆为原料，经过蒸煮制成红豆汤，再采用真空冷冻干燥工艺制成红豆汤固体饮料，并采用正交试验确定最佳配方为蔗糖8%，食盐1%，枣花蜜2%，加工而成的红豆汤固体饮料的各项指标均符合要求，不仅风味独特、口感香醇，而且较好地保留了红豆的营养成分，红豆汤固体饮料的研制符合人们对现代化营养膳食的要求，因此，具有广泛的开发应用价值，这也为红豆的深加工提供了一条新的途径。
이홍두위원료，경과증자제성홍두탕，재채용진공냉동간조공예제성홍두탕고체음료，병채용정교시험학정최가배방위자당8%，식염1%，조화밀2%，가공이성적홍두탕고체음료적각항지표균부합요구，불부풍미독특、구감향순，이차교호지보류료홍두적영양성분，홍두탕고체음료적연제부합인문대현대화영양선식적요구，인차，구유엄범적개발응용개치，저야위홍두적심가공제공료일조신적도경。
It was made to adzuki bean decoction by cooking with adzuki bean as raw material ,then freeze-drying technology applied to solid beverage made from adzuki bean decoction prepared , and the optimal allocation was found by orthogonal experiment, as follows:Sucrose 8%, salt 1%, chinese date honey 2%.All indexes of solid beverage made from adzuki bean decoction meet the requirement. It not only had peculiar flavor and tastes mellow, but also preserve nutrients made from adzuki bean better. Development of solid beverage made from adzuki bean decoction meets people's demand about modern nutritional and dietary. Therefore , it had extensive using value, and it also provides a new way for the deep processing of adzuki bean.