食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
7期
65-67
,共3页
桑叶%金银花%保健饮料
桑葉%金銀花%保健飲料
상협%금은화%보건음료
mulberry leaf%honeysuckle%health beverage
以桑叶和金银花为原料,采用正交实验及感官评定确定了桑叶金银花复合保健饮料生产工艺及产品配方.实验结果表明,金银花最适浸提工艺为90℃,30 min,料水比1∶50(g/mL),桑叶最适浸提工艺为80℃,20 min,料水比1∶5(g/mL).成品配方为白砂糖6%,柠檬酸0.1%,桑叶浸提液30%,金银花浸提液10%,CMC-Na0.08%,果胶0.14%.
以桑葉和金銀花為原料,採用正交實驗及感官評定確定瞭桑葉金銀花複閤保健飲料生產工藝及產品配方.實驗結果錶明,金銀花最適浸提工藝為90℃,30 min,料水比1∶50(g/mL),桑葉最適浸提工藝為80℃,20 min,料水比1∶5(g/mL).成品配方為白砂糖6%,檸檬痠0.1%,桑葉浸提液30%,金銀花浸提液10%,CMC-Na0.08%,果膠0.14%.
이상협화금은화위원료,채용정교실험급감관평정학정료상협금은화복합보건음료생산공예급산품배방.실험결과표명,금은화최괄침제공예위90℃,30 min,료수비1∶50(g/mL),상협최괄침제공예위80℃,20 min,료수비1∶5(g/mL).성품배방위백사당6%,저몽산0.1%,상협침제액30%,금은화침제액10%,CMC-Na0.08%,과효0.14%.
@@@@With mulberry leaves and honeysuckles as the main materials, the optimal prescription and process of a compound beverage was studied by orthogonal design and sensory organ. Results showed that the optimum extraction conditions were as follows, temperature 90℃,time 30 min, and the ratio of material to water 1∶50 for honeysuckles, and 80℃,20 min, 1∶5 for mulberry leaves. The optimal prescription is as follows, sugar 6%, lemon acid 0.1%, mulberry leaf liquid 30%, honeysuckle liquid 10%, CMC-Na 0.08%and pectin 0.14%.
