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第 26 卷第 3 期食品与生物技术学报 Vol. 26 No. 3
2007 年 5 月 Journal of Food Science and Biotechnology May. 2007
文章编号:1673 1689 (2007) 03 0051 05
苦瓜、银耳、绿豆复合饮料的研制
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2 赵希艳, 刘绍军, 赵丹
(河北科技师范学院食品工程系,河北昌黎 066600)
摘要: 将苦瓜、绿豆、银耳 3 种原料经过风味改良实验和稳定性实验,制成一种复合饮料。复合
饮料的最佳生产配比为:苦瓜汁( m (苦瓜) ∶m (水) = 1 ∶10) 75 mL ,绿豆汁( m (绿豆) ∶m (水) = 1
∶10) 40 mL ,银耳汁( m (银耳) ∶m (水) = 1 ∶25) 35 mL ,饱和蔗糖液 40 mL ,柠檬酸钠 0 15 g ,
CMC Na 0 3 g ,黄原胶 0 2 g 。该复合饮料具有清爽可口、酸甜适中、清热解暑等特点。
关键词: 苦瓜;银耳;绿豆;复合饮料;稳定性
中图分类号: TS 275 文献标识码: A
Study of Balsam , White Fungus and Mung pound Beverage
ZHAO Xi yan , L IU Shao jun , ZHAO Dan
(Department of Food Engineering , HeBei Normal University of Science and Technology , Changli 066600 ,China)
Abstract :An abundant of nourishment s and f unctionality ingredient s were found in Balsam pear ,
white fungus and mung bean. In order to develop pound beverage , t he optimum proportion
of Balsam pear , white f ungus and mung bean juice were st udied. The optimum conditions for
compound beverage preparation as follows : balsam pear juice ( balsam pear ∶water = 1 ∶10) 75
mL , white fungus juice (white f ungus ∶water = 1 ∶25) 35 mL , mung bean juice (mung bean juice
∶water = 1 ∶10) 40 mL , sat uration cane sugar solution 40 mL , citric acid 0 15 g ,CMC Na 0 3
g ,xant hic pastern 0 2 g.
Key words : balsam pear ; white f ung