【摘要】 以绿豆、菠萝为主要原料研制复合固体饮料,在实验中对绿豆的浸泡条件进行研究,结果表明,当水的量为绿豆的4倍,浸泡温度为20℃时,浸泡效果最好。通过均质、调配和喷雾干燥等工艺,制成一种黄白色、均一稳定的固体饮料,并采用正交实验,对影响饮料品质的主要因素绿豆汁、菠萝汁、蔗糖的配比,以及稳定剂的添加量进行分析。结果表明,最佳配方为绿豆汁100 mL、菠萝汁15 mL、蔗糖12 g、柠檬酸0.08 g。更多还原

【Abstract】 A compound solid beverage was made with mung bean and pineapple as the raw materials.In the paper,the socking condition of mung bean has been investigated.Result indicate that the reasonable soaking water volume is 4 times of the weight of the mung bean.20 ℃ is the reasonable soaking temperature.Through the grinding,mixing and spray drying the fluid has been made into buff white and uniform state solid beverage.The main factors that affected the quality,such as the rate of green gram to water with pineapple,sugar,stabilizer were investigated by using orthogonal design.The result indicate the optimal prescription: green gram juice 100 mL,pineapple juice 15 mL,cane sugar 12 g,citric acid 0.08 g.更多还原