猕猴桃根饮料的生产工艺及稳定性研究.PDFVIP

290 2009, Vol. 30, No. 16 食品科学 ※技术应用 1 2 3 2 2 3 李加兴 ，孙金玉 ，刘 飞 ，陈双平 ，秦 轶 ，严友兵 (1.吉首大学食品科学研究所，湖南 吉首 416000 ；2.湖南省猕猴桃产业化工程技术研究中心，湖南 吉首 416000 ； 3. 湖南老爹农业科技开发股份有限公司，湖南吉首 416000) 以猕猴桃根为原料，对猕猴桃根饮料的生产工艺及稳定性进行研究，重点探讨猕猴桃根汤剂熬煮过程中 料水比与熬煮时间、稳定剂复配及主要原辅料配比。结果表明，猕猴桃根汤剂熬煮过程中，料水比1:20(g/ml)， 熬煮3h ，汤剂品质较好；卡拉胶与CMC-Na 按1:1 复配，稳定效果较优；采用汤剂60% 、复合稳定剂1‰、蜂 蜜5.0% 、果葡糖浆6.0% 生产猕猴桃根饮料，口感、风味及稳定性较为突出。 猕猴桃根；生产工艺；稳定性 Development of A Chinese Gooseberry Root Beverage 1 2 3 2 2 3 LI Jia-xing ，SUN Jin-yu ，LIU Fei ，CHEN Shuang-ping ，QIN Yi ，YAN You-bing (1. Foodstuff Science Research Institute, Jishou University, Jishou 416000, China； 2. Hunan Provincial Chinese Gooseberry Industrialization Engineering Technology Research Center, Jishou 416000, China ； 3. Hunan Laodie Agricultural Development Co. Ltd., Jishou 416000, China) Abstract ：A novel beverage was developed from Chinese gooseberry root. This study mainly focused on the optimization of ratio of material to water, boiling time of material, complex ratio of stabilizers and proportion of main and auxiliary materials. The decoction obtained had good quality when Chinese gooseberry root was boiled for 3 h with the ratio of material to water of 1:20 (g/ml). A mixture of carrageenan gum and CMC-Na at the ratio of 1:1 presented the best stabilizing effect. The beverage composed of 60% decoction, 1‰ complex stabilizer, 5.0% honey and 6.0% fructose syrup had nice flavor, taste and stability. Key words ：Chinese gooseberry root ；production process ；stability 中图分类号：TS255.36 文献标识码：B 文章编号：1002-6630(2009)16-0290-03 猕猴桃根性寒、味苦，能清热