摘要
以五味子为主要原料制作饮料,对五味子饮料的生产工艺进行优化,通过单因素试验和正交试验确定五味子饮料生产工艺中浸提温度、浸提时间、糖添加量和柠檬酸用量的最佳工艺参数.结果表明:五味子饮料最佳生产工艺参数为浸提温度 70℃、浸提时间 5h、糖添加量 8%、柠檬酸用量 0.16%,在此条件下其感官评分为 92.8 分,产品具有五味子特有的颜色和滋味,颜色均匀、质地均匀、营养丰富.
Abstract
This study uses Schisandra chinensis as the main raw material to make beverages,and optimizes the production process of Schisandra chinensis beverage.The optimal process parameters for the production process of Schisandra chinensis beverage are determined through single factor experiments and orthogonal experiments,including extraction temperature,extraction time,sugar addition amount,and citric acid dosage.The results showed that the optimal production process parameters for Schisandra chinensis beverage were extraction temperature of 70℃,extraction time of 5 hours,sugar addition of 8%and citric acid dosage of 0.16%.Under these conditions,the sensory score was 92.1 points,and the product had the unique color and taste of Schisandra chinensis,with uniform color,uniform texture,and rich nutrition.
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