茯苓多糖红枣复合饮品的开发

AbstractThis article is dedicated to the design of a Poria cocos polysaccharide,redjujube,Coix seed as raw materials of a composite drink.In the process of productdevelopment,the key process parameters,such as the content of Poria cocospolysaccharide extract,jujube juice,barley milk and sucrose,were determined bysingle factor test,and the sensory quality and hygiene index of the product wereevaluated.The results were as follows:(1)the technological parameters of theproduct were as follows:Poria cocos polysaccharide extract 10%,jujube juice 34%,Coix seed milk 17%,sucrose 3%,red jujube fire 100C baking 45 min,Coix seedfire 150C baking 35 min,and centrifugation 20 min.(2)The sensory score of theproduct was 92.75,that is,the beverage had the best taste and sensory quality.(3)Microorganisms were not detected at 10 10-2,10-3 level,in accordancewith national standards.Keywords:Poria cocos polysaccharide:Jujube:Coix seed:Compound drink