刘云竹

（上海康识食品科技有限公司，上海 201103）

摘要：以干姜片和枣干作为主要原料，通过单因素实验及正交试验，以感官评分为评价指标，确定姜枣的最佳配比和萃取条件为：姜枣比1∶3，萃取温度90℃，萃取时间80min，料水比1∶20。在姜枣萃取液中，添加一定比例的黑糖粉，得到一款姜枣茶饮品。此配方工艺保留了传统饮用方法中姜枣的加工方式，同时结合饮料消费者的口味需求进行改进，制得的姜枣茶口感浓郁，辛香甜润。

关键词：姜；枣；萃取；饮料

Study on Formula and Processing of Ginger and Jujube Beverage

LIU Yun-zhu

（Shanghai Kangshi Food technology. Co.，Ltd.，Shanghai 201103，China）

Abstract: A kind of ginger and jujube beverage was developed with dry ginger slice and dry jujube as the mainmaterials. With sensory evaluation as the index，the optimal extraction conditions and formula was determined bysingle factor test and orthogonal test. The best extract condition was: ginger-jujube ratio was 1∶3，water temperature90℃，time 80min，material-water ratio 1∶30. The finished product had rich flavor，and was sweet and nourished，byadding a certain proportion of brown sugar powder. This process has kept the traditional processing way of ginger andjujube，and was improved combined with the consumers’needs as well.

Key words: ginger；jujube；extraction；beverage

中图分类号：TS275 文献标志码：A 文章编号：1007-7871（2022）04-0034-04

2022，Vol.25，No.4