摘要
采用感官评定和正交试验法对竹叶功能性饮料的工艺和配方进行了研究。竹叶功能性饮料的最佳配方为竹叶澄清汁400 mL,蜂蜜8%,柠檬酸0.3%,该产品为黄色、澄清液体,可溶性固形物为16,pH 4.6,糖酸比为15∶1。
The processing and formula of functional drink were studied by using flavor appraisement and orthogonal test method. The optimal formula of functional drink were 400ml clear juice of bambooleaf, honey 8% and citric acid 0.3%. The product was a kind of yellow clear liquid with soluble solid matter 16, pH4.6,the ratio of sugar and acid 15：1.
出处
《郑州牧业工程高等专科学校学报》
2006年第3期3-4,共2页
Journal of Zhengzhou College of Animal Husbandry Engineering
基金
河南省科技攻关项目(062429003)
关键词
竹叶
功能性饮料
正交实验
bambooleaf
functional drink
orthogonal test
