红枣苹果复合饮料的研制

摘要

以红枣和苹果为原料，以感官评价为指标，通过单因素和正交试验，研制出红枣苹果复合饮料。实验结果表明：该复合饮料最佳调配方案为红枣汁添加量30%、苹果汁添加量为35%、白砂糖添加量为9%，柠檬酸添加量为0.08%，复配稳定剂为0.2%的CMC-Na、黄原胶、海藻酸钠（配比为1∶1∶1）。红枣苹果复合饮料具补血安神，生津止渴的功效，具有广阔的开发前景。%With Jujube, apple as raw materials, with sensory evaluation as an index, by single factor test and orthogonal experiments ,developed a jujube apple compound beverage. The optimal formula was obtained as follows:30%jujube juice,35%apple juice and 9%white granulated sugar,0.08% citric acid in the compound beverage. The composite stabilizer is 0.2% CMC-Na,Xanthan gum,Sodium alginate,(1:1:1). Compound beverage of jujube and apple has the effect of enrich the blood,calm the nerves and quench,has broad development prospects.