低糖白桃秋葵复合饮品配方研究
Research on the Formulation of Low Sugar White Peach and Okra Composite Drink
于佳惠 1靳皓天 1陈雪1
作者信息
摘要
以集安特产白桃和秋葵为主要原料,添加赤藓糖醇后进行低糖复合果蔬饮品的配方研究.通过单因素试验探究不同因素对低糖复合果蔬饮品感官品质的影响,再通过正交试验优化低糖白桃秋葵复合饮品的配方.结果表明:当白桃汁添加量为 40.0%、秋葵汁添加量为15.0%、赤藓糖醇添加量为2.0%和柠檬酸添加量 0.5%时,低糖复合果蔬饮品感官评分最高,饮品整体风味口感最好.
Abstract
A formula study was conducted on a low sugar compound fruit and vegetable beverage using Ji'an specialty white peach and okra as the main raw materials,with the addition of erythritol.Exploring the influence of different factors on the sensory quality of low sugar compound fruit and vegetable drinks through single factor experiments,and optimizing the formula of low sugar white peach and okra compound drinks through orthogonal experiments.The experimental results showed that when the addition of white peach juice was 40.0%,okra juice was 15.0%,erythritol was 2.0%and citric acid was 0.5%,the sensory scores of the low-sugar composite fruit and vegetable beverages were the highest,and the overall flavour of the beverages was the best.
关键词
白桃/秋葵/低糖/配方研究Key words
white peach/okra/low sugar/formulation study引用本文复制引用
出版年
2024
NETL
NSTL
万方数据