沙棘胡萝卜复合饮料的研制
Development of Sea Buckthorn Carrot Compound Beverage
余小娜 1蔡艳美1
作者信息
- 1. 许昌学院 食品与药学院,河南 许昌 461000
- 折叠
摘要
以沙棘和胡萝卜为原料,在单因素试验基础上设计正交试验,以感官评价得分为评价指标,确定了沙棘胡萝卜符合饮料的最佳配方.结果表明,沙棘胡萝卜复合饮料的最佳配方为:沙棘汁、胡萝卜汁、白砂糖、无水柠檬酸、黄原胶的添加量分别为 30%、15%、9%、0.10%,0.15%.沙棘胡萝卜复合饮料的感官品质最佳.
Abstract
Using seabuckthorn and carrot as raw materials,an orthogonal experiment was designed based on a single factor experiment,and the sensory evaluation score was used as the evaluation index to determine the op-timal formula for the seabuckthorn carrot beverage.The results showed that the optimal formula of sea buckthorn carrot compound beverage was as follows:30%sea buckthorn juice,15%carrot juice,9%white sugar,0.10%anhydrous citric acid,and 0.15%xanthan gum.The compound beverage has the best sensory quality.
关键词
沙棘/胡萝卜/复合饮料/研制Key words
sea buckthorn/carrot/compound beverages/development引用本文复制引用
出版年
2024
NETL
NSTL
万方数据