【摘要】 [目的]研究绿豆芽青椒复合饮料工艺技术,为绿豆芽深加工提供理论依据。[方法]以新鲜绿豆芽和青椒为原料,针对绿豆芽豆腥味、澄清度及提高青椒出汁率等实际问题开展深入研究。[结果]绿豆芽原料经沸水热烫3 min,可减轻豆腥味;采用0.35%蛋白酶+0.35%纤维素酶复合酶处理绿豆芽汁,澄清状态佳;果胶酶用量0.009%、酶解温度45℃、酶解时间30 min时,对提高青椒出汁率有较好效果。绿豆芽汁含量15%,青椒汁含量10%,白砂糖含量9%,柠檬酸含量0.1%的绿豆芽青椒复合饮料口感风味及状态最佳。[结论]绿豆芽青椒复合饮料作为新型保健饮品,可满足现代人对高品质饮料的需求。更多还原

【Abstract】 [Objective] The technique of mungbean sprout and green peppers compound beverage processing was studied,which could provide theoretical basis for the deep processing. [Method] Taking fresh mungbean sprout and green pepper as the raw materials,the problems of bean smell,clarity,and the rate of green pepper juice were conducted in deep research. [Result] The results showed that the mungbean sprout materials through boiling hot 3 min could reduce the bean smell. Compound enzyme with 0.35% cellulose enzyme and 0.35%protease could clarify the juice. 0.009% pectin enzyme dosage under temperature 45 ℃ with 30 min had better effect to improve the rate of green pepper juice. Optimum taste content was mungbean sprout juice 15%,green pepper juice 10%,sugar 9%,and 0.1% citric acid. [Conclusion] The compound beverage could be the new health drinks met the people’s need.更多还原