粮油食品科技2016，Vol.24Issue(2)：24-28,5.
响应面优化红豆薏米复合保健饮料工艺及其稳定性研究
Study on optimization of technology of the compound health -care beverage with red bean and adlay by response surface methodology and its stability
摘要
Abstract
With red beans and adlay as the main raw material,the effect of the content of red bean juice, adlay juice and sugar on the sensory evaluation score of compound beverage was studied.The optimal for-mulation of compound beverage was researched by response surface methodology on the basis of the stud-y.With suspension stability as the main evaluation index,the optimum stabilizer of compound beverage and its dosage were studied.The results showed that the best compound beverage recipe was adlay juice 40%,red bean juice 28.0%,sugar 5.6%.Adding 0.1% xanthan gum,guar gum 0.1%,sodium car-boxymethyl cellulose 0.05% as stabilizer,the compound beverage had the optimal stability and sensory score.The product possessed pure color,light mellow,rich nutrition,and had certain health care func-tion.关键词
红豆/薏米/保健饮料/响应面/稳定性Key words
red bean/adlay/health -care beverage/response surface/stability分类
轻工纺织引用本文复制引用
蒋边,李恒,孙鹏,张伍金..响应面优化红豆薏米复合保健饮料工艺及其稳定性研究[J].粮油食品科技,2016,24(2):24-28,5.基金项目
广东省科技计划项目（2013B010404047）；广东省自然科学基金项目（2014A030307023）；湛江市科技攻关计划项目 （）
