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玫瑰黑糖姜母颗粒固体饮料生产工艺研究

魏晓华

(威海职业学院,山东威海264210)

摘要:以玫瑰花、生姜、黑糖为主要原料,通过湿法制粒技术制成适合女性饮用的玫瑰黑糖姜汁固体饮料。通过单因素实验分析了姜汁、玫瑰花提取液、黑糖、黄原胶的添加量对产品的口感、冲调性和香味等感官品质的影响,并通过正交试验确定了固体饮料的最佳配方。结果表明,玫瑰花提取液添加量为15%,姜汁添加量为65%,黑糖添加量为13%,黄原胶添加量为0.4%,葡萄糖酸亚铁添加量为0.1%,麦芽糊精添加量为6.5%时,得到的固体饮料甜度适中,香气协调,冲调性好。

关键词:玫瑰;黑糖;生姜;固体饮料

Study on the Processing Technology of Rose,Ginger and Brown Sugar Solid Beverage

WEI Xiao-hua

(Weihai Vocational College,Weihai 264210,China)

Abstract: A kind of solid beverage for women was prepared with the main material of rose,ginger and brown sugar by wetgranulation technology. Through the single factor test, the effects of ginger juice, rose extract,brown sugar and xanthangum on the sensory quality of the product such as taste,dissolving quality and fragrance were analyzed. In addition,theorthogonal experiment was adopted to determine the best formula of compound solid beverage according to the sensoryevaluation results. The results showed that the content of rose extract was 15%;the amount of ginger juice was 65%;theamount of brown sugar was 13%;the amount of xanthan gum was 0.4%;and the amount of ferrous gluconate was 0.1%.When the amount of added is 6.5%,the obtained solid beverage has moderate sweetness, harmonious aroma and gooddissolving ability.

Key words: rose;brown sugar;ginger;solid beverage

(2018年第21卷第1期)

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