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投稿时间：2018-04-23
投稿时间：2018-04-23
中文摘要: 以山楂和红枣为主要原料，利用超微粉碎高新技术提高固体饮料的溶解性、稳定性、适口性及消化吸收性，研究开发出山楂红枣复配的营养保健固体饮料。采用单因素试验分别考察山楂与红枣果粉添加比例、白砂糖添加量、柠檬酸添加量、麦芽糊精添加量对产品品质的影响；并通过正交试验确定最佳的工艺条件，结果表明最佳配方为：山楂与红枣果粉总量100 g、山楂与红枣果粉质量比例为1∶2.5，白砂糖65 g，柠檬酸1.8 g，麦芽糊精13 g，卡拉胶1 g，羧甲基纤维素钠（carboxy methyl cellulose sodium，CMC-Na）0.7 g。该产品香味协调，酸甜可口，色泽均匀，组织细腻，具有广阔的开发前景。
Abstract:Abstract：The main raw materials of hawthorn and red dates were used in this paper.The solubility，stability，palatability，digestion and absorption of solid beverages were improved by ultra-fine grinding high-tech.The nutritive and healthy solid beverages of hawthorn and red dates were developed.Single factor tests were used to examine the effects of ratio of hawthorn powder and red dates powder addition，sugar addition，citric acid addition，and malt dextrin addition on product quality.The optimum process conditions were determined by orthogonal test.The optimum process parameters were the total amount of hawthorn powder and red dates 100 g，quality ratio of hawthorn powder and red dates 1 ∶2.5，white sugar 65 g，citric acid 1.8 g，malt dextrin 13 g，carrageenan 1 g，and carboxy methyl cellulose sodium（CMC-Na）0.7 g.The product had good flavor，pleasant sweetness and sourness，good color and texture，which will have a broad development prospect.
文章编号：201823016 中图分类号： 文献标志码：
基金项目:天津农学院2017年食品科学与生物类专业大学生创新项目（201710061074）
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