作　　者： ; ;

机构地区： 电子科技大学中山学院

出　　处： 《饮料工业》 2010年第2期18-22,共5页

摘　　要： 探讨了姜汁热浸提护色工艺,实验结果表明生姜与水按1∶3质量比混合、以0.5%柠檬酸护色、在90℃下浸提5min时所得姜汁外观与风味最佳。还研究了姜汁与椰汁的复配,开发出一种口感与营养俱佳的姜汁保健饮料,其工艺与配方为:姜汁稀释4倍、姜汁与椰汁复配比例1∶2、白砂糖3%、pH6.8、黄原胶0.07%。 The extraction and color-protection of ginger juice were discussed. The results of experiments indicated that ginger ∶ water = 1 ∶ 3（W/W）,0.5% citric acid for color-protection and extraction at 90℃ for 5 min gave ginger juice with the best appearance and flavor. In addition,the compounding of ginger juice with coconut juice was studied to develop a functional beverage characterized by good taste and rich nutrients. The optimal technology and formula were as follows： ginger juice diluted for 4 times,ginger juice ∶ coconut juice = 1 ∶ 2（V/V）,sugar 3%,pH 6.8 and xanthan gum 0.07%.

关 键 词： 姜汁 护色 浸提 保健饮料

领　　域： [轻工技术与工程] [轻工技术与工程]