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Study on the Processing Technology of Gypsophila oldhamiana and Rubus idaeus Compound Beverage

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【Author】 WANG Xiao-jie*, WU Zhi-ming, LIU Wei, LIU Ya-hong Beijing Electronic Science and Technology Vocational College, Beijing 100029, China

【摘要】 [Objective] Using the juice of Gypsophila oldhamiana and Rubus idaeus as the raw materials, the processing technology of Gypsophila oldhamiana and Rubus idaeus compound beverage was studied. [Method] The optimum extracting conditions, the optimum formula and the addition of composite stabilizer were obtained by orthogonal test. [Result] The results showed that the optimum extracting conditions were: solid-liquid ratio as 1∶ 1 (g/ml), pH value as 7, extracting time as 5 h, extracting temperature as 90 ℃. The optimum formula was: the addition amount of Gypsophila oldhamiana juice as 50% (V/V), the addition amount of Rubus idaeus juice as 30% (V/V), the addition amount of sugar as 45 g/L, the addition amount of citric acid as 0.5 g/L, the optimum proportion of composite stabilizer was: the xanthan gum as 10.04 mg/ml, the sodium citrate as 0.12 mg/ml by using this formula. [Conclusion] After the sensory evaluation, the physical, chemical indicators and microbiological indicators of the compound beverage produced in optimum conditions are qualified. Gypsophila oldhamiana and Rubus idaeus compound beverage has good promotional value because of its good taste, unique flavor, simple technology, medicinal value and health functions.

【基金】 Supported by Training Project for the Young and Middle Aged Elites of Beijing City(201008102);Selection and Standardized Production Techniques of Small Berries(nyhyzx07-028)
  • 【分类号】TS275
  • 【被引频次】5
  • 【下载频次】153
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