沙糖橘·西番莲·荸荠复合果蔬汁饮料的配方工艺研究
Study on Processing Technique of Sugar Orange, Passionflower, Water Chestnut Compound Juice
简少芬 1张少平 1潘换花1
作者信息
- 1. 广东省肇庆学院生命科学学院,广东肇庆 526000
- 折叠
摘要
[目的]探讨沙糖橘、西番莲、荸荠复合果蔬汁饮料最佳配方工艺.[方法]以沙糖橘、西番莲、荸荠为主要原料,以感官评价为指标,通过单因素和正交试验确定复合果蔬汁饮料产品的最佳配方.[结果]复合果蔬汁最佳的配方:复合果蔬汁配比沙糖橘汁∶西番莲汁∶荸荠汁为5∶2∶3,复合果蔬汁含量35%,白砂糖含量10%,柠檬酸含量0.05%.[结论]该配方工艺生产的复合果蔬汁饮料营养丰富,并具有与新鲜果肉相似的香气、色泽,口感独特.
Abstract
[Objective] The optimum formula for the compound juice of sugar orange, passionflower and water chestnut was discussed.[Method] With sugar orange, passionflower and water chestnut as raw material,sensory evaluation as standard, through single factor and orthogonal test, the optimal formula of compound juice was obtained.[Result] The optimum formula of the compound juice was as follows: the most suitable ratio of sugar orange juice, passionflower juice and water chestnut juice was 5∶2∶3, the compound juice of 35%, white sugar of 10% and citric acid of 0.05%.[Conclusion] The compound beverage is rich in nutrition, and has the similar flavor and color with fresh flesh.
关键词
沙糖橘/西番莲/荸荠/复合果蔬汁Key words
Sugar orange/Passionflower/Water chestnut/Compound juice引用本文复制引用
基金项目
2015年度广东省大学生创新创业项目(201510580052)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据