摘要
为提升武平农产品开发利用效率,以武平盘菜、百香果为原料,研究不同配方对复合果蔬汁口感、色泽、稳定性的影响,通过单因素试验,确定正交试验中盘菜汁用量3水平为20%、25%、30%;百香果汁用量3水平为15%、20%、25%;白砂糖用量3水平为6%、7%、8%.通过正交试验,确定复合饮料最佳配方为盘菜汁25%、百香果汁15%、白砂糖8%、稳定剂CMC与E415配比7∶3,研制的盘菜百香果复合果蔬汁饮料酸甜适中、香味浓郁、口感顺滑、性质稳定.
Abstract
In order to improve the development and utilization of Wuping agricultural products,the effects of different formulations on the taste,color and stability of composite fruit and vegetable juice were studied with Wuping Brassicacampestris and Passiflora edulis as raw materials.Through single factor test,the level 3 of Brassicacampestris juice consumption in orthogonal test was deter-mined to be 20%,25%and 30%.The dosage of Passiflora edulis juice 3 levels were 15%,20%,25%;The amount of white sugar 3 level is 6%,7%,8%.Through the orthogonal test,the optimal formula of the composite beverage was determined as Brassicacampes-tris juice 25%,Passiflora edulis juice 15%,white sugar 8%,stabilizer CMC and E415 ratio 7∶3.The prepared composite Brassi-cacampestris and Passiflora edulis juice beverage was moderate in sweetness and sour,rich in flavor,smooth in taste and stable in nature.
基金项目
福建省中青年教师教育科研项目(JAT210912)
NETL
NSTL
万方数据