Research on the Processing Technology of Transparent Bone Fragrant Sour Soup Beverage
In order to enrich the diversity of rice sour soup as a processing material,the processing technology of Tougu Xiang sour soup beverage was studied and optimized,by using response surface methodology on the basis of single factor experiments.The optimal processing conditions were obtained through regression equation modeling as follows:salt 0.15％,white sugar 4.00％,transparent bone fragrant stock solution 21.00％and Kaili rice sour soup 21.00％,the sensory evaluation score is 90.66.The influence of various factors on the sensory score of the transparent bone fragrant sour soup beverage is in the order of B(amount of white sugar added)＞D(amount of Kaili rice sour soup add-ed)＞A(amount of salt added)＞C(amount of transparent bone fragrant original solution added).The processed bone penetrating sour soup beverage is light golden yellow,clear and transparent,without impurities,with a light sour and sweet taste,and has the unique tea aroma of bone penetrating fragrant leaves.This experiment filled the vacancy of the diversified development of sour soup and provided a theoretical basis for the development and innovation of sour soup beverage.
Rice sour souptransparent bone fragrantresponse surface methodprocess research
NETL
NSTL
万方数据
