红豆浑浊饮料工艺配方的研究

The Study on Technological Formulation of the Turbid Drink of Red Bean

摘要: 本文通过对红豆加工饮料的工艺配方进行研究，找出了影响红豆饮料品质及稳定性的主要因素及关键控制点。通过单水平正交试验，对红豆与水的比例、白砂糖、柠檬酸及稳定剂的添加量进行优化，依据感官评定结果确定最佳配方。实验结果表明：红豆与水的最佳比例为1:16，白砂糖添加量10%，柠檬酸添加量0.16%，使用羧甲基纤维素钠(CMC-Na) 0.2%，黄原胶0.2%作为复合稳定剂时生产出的红豆浑浊饮料，能够最大限度地保留了红豆的色、香、味，呈淡红色，均质细腻，有浓郁的红豆芳香，香甜可口。

Abstract: In this paper, the main factors and key control points affecting the quality and stability of red bean beverage were researched through the research on the technological formulation of the turbid drink of red bean. The proportion of red bean and water, the amount of white sugar, citric acid and stabilizer were optimized by the single level orthogonal test. The optimum formula was determined according to sensory evaluation. The results showed that the optimal formula was as follows: The ratio of red bean and water was 1:16, the amount of white sugar was 10%, the content of citric acid was 0.16%. 0.2% sodium carboxymethyl cellulose (CMC-Na), 0.2%Xanthan gum was used as a composite stabilizer. Under this condition, the color, smell and taste of the red beans were retained in the drink, and the drink was light red, homogeneous, delicate, rich red bean fragrance, sweet and delicious.