红树莓薏米复合保健饮料的研制及稳定性研究

The process technology and stability of the compound health-care beverage of red raspberry and coix kernel

摘要: 研究了红树莓薏米复合保健饮料的配方及稳定性。以红树莓汁、薏米汁为主要原料,通过单因素实验与二次回归正交组合设计优化复合饮料的配方,同时对复合饮料的稳定性进行研究。实验结果表明,红树莓薏米复合保健饮料的最佳配方为:红树莓汁25.92g,薏米汁24.90g,白砂糖5.64g,水143.54g。在此复合饮料中添加0.09%黄原胶和0.03%瓜尔豆胶组成的复合稳定剂,具有最佳的稳定效果。实验结果为树莓及薏米的产业化开发利用提供了可行的工艺及配方。

Abstract: The recipe and stability of the compound health- care beverage of red raspberry and coix kernel were researched.The optimization formula of the compound beverage using red raspberry and coix kernel as main material was studied by single- factor experiment and the quadratic regression orthogonal combination test and the stability of the compound health- care beverage was studied. The results indicated that the best compound beverage recipe was red raspberry juice 25.92g, coix kernel juice 24.90g, sugar 5.64g and water 143.54g. The complex stabilizers of 0.09% xanthan gum and 0.03% guar gum worked well.The results provided feasible process and formula for the exploitation of the red raspberry and coix kernel.