蓝莓葛根复合饮料的加工与研制

摘要

The processing of blueberry and kudzuvine root compound beverage was studied. The best Process con⁃ditions was established.In this study,preparation of flesh blueberry juice with pectinase,its reaction temperature is 40℃,enzyme loading of 0.3%,hydrolysis time of 5h.The flavor of juice processing technology was determined for the blueberry juice content of 140mL,adding sugar 8g and kudzuvine root 20mL,rose 10mL,VC 2.33%,Cit⁃ric acid 0.23%,Potassium sorbate 0.02%,Sugar acid ratio 40∶1. The flavor of the compound blueberry beverage was Fresh and delicious.%　　研究了新型的蓝莓葛根复合饮料的生产工艺，确立了最佳的工艺条件。用果胶酶处理蓝莓汁的反应温度为40℃、加酶量0.3％、酶解5h。蓝莓原汁的添加量为140mL，白糖的添加量为8g，葛根汁的添加量为20mL，玫瑰花汁的添加量为10mL，VC的添加量为2.33%，柠檬酸的添加量为0.23%，山梨酸钾的添加量为0.02%，糖酸比为40∶1。复合蓝莓饮料清新宜人、风味俱佳，营养丰富。