摘要
利用正交试验对红薯叶的浸提条件、原料配比和稳定性进行研究。在浸提时间5h、温度60℃、红薯叶∶水为1∶35、糖10%、盐0.3%、柠檬酸0.015%时,研制出了以红薯叶为原料,色、香、味俱佳的保健饮料,该饮料风味浓郁,口感柔和,清凉止渴。
Orthogonal tests were carded out on the extraction conditions for Pachyrhizus leaf, the proportions of ingredients, and the stability of beverage. A Pachyrhizus leaf health beverage characterized by nice colour, aroma and taste, soft texture and refreshing effect was obtained on the conditions as follows： extraction for 5 h at 60℃, Pachyrhizus leaf ： water = 1：35, sugar 10%, salt 0.3%, and citric acid 0.015%.
出处
《饮料工业》
2006年第9期26-28,共3页
Beverage Industry
基金
河南省教委立项项目
编号为:No.98550009
关键词
红薯叶饮料
浸提
澄清液
Pachyrhizus leaf
extraction
clarified juice
