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杜仲茶醋功能复合饮料的研制

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以杜仲黑茶、米醋为主要原料,设计杜仲茶醋功能复合饮料的制作工艺.采用Design-Expert 8.0.6软件设计试验,并以杜仲茶醋的感官评分为指标,对试验数据进行响应面分析.结果表明,杜仲茶醋功能复合饮料的最佳配方为茶水质量比4∶100、米醋添加量2.28%、辅料A汁添加量19.05%、辅料B添加量7.76%,在此配方下的杜仲茶醋感官评分最高,为 88.4.
Development of a Useful Compound Functional Beverage with Eucommia ulmoides-Vinegar
The production process of the compound functional beverage of Eucommia Chinese black tea and rice vinegar was studied as the main raw materials.Design-Expert 8.0.6 was used to design the ex-periments and the sensory score of Eucommia ul moides-vinegar used as the index to analyse the experi-mental data on the response surface.The results showed that the optimal formula of the Eucommia ul-moides-vinegar was the ratio of tea to water 4∶100(w∶w),the addition amount of rice vinegar 2.28%,the addition amount of juice A 19.05%,and the addition amount of excipient B 7.76%.Under these con-ditions,the sensory score of Eucommia ulmoides-vinegar was the highest,reaching 88.4 points.

Eucommia ulmoides-vinegarcompound beverageformula

向晓媚、付丽、李心瑶、彭洪进、贺建武、陈功锡

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吉首大学药学院,湖南吉首 416000

杜仲综合利用技术国家地方联合工程实验室,湖南吉首 416000

杜仲茶醋 复合饮料 配方

2024

吉首大学学报(自然科学版)
吉首大学

吉首大学学报(自然科学版)

影响因子:0.451
ISSN:1007-2985
年,卷(期):2024.45(6)