摘要
以龙葵果为原料,通过优化工艺,确定单因素条件,设计正交试验制取龙葵果汁饮料,经糖度和酸度测定及感官评定衡量果汁的品质。制备龙葵果汁饮料的优化条件为:龙葵果搅打过滤后用水稀释3.5倍,加入0.7%的柠檬酸、21%的白砂糖、软化温度70℃、软化时间40min;用540nm波长的吸光度值评价该饮料在不同稀释倍数时的颜色。
A juice beverage was made from Solarium nigrum by optimizing the technology, determining the single-factor conditions and designing the orthogonal tests. Its quality was appraised by the measurement of the sugar content/acidity and sensory evaluation. The optimized conditions for making the beverage were as follows： Solanum nigrum fruit was pulped, filtered and diluted with water （dilution ratio = 1：3.5）, 0.7% citric acid and 21% sugar were added, softening was carried out at 70℃ for 40 min, and the beverage＇s colour for different dilution ratios was evaluated by absorbance at 540 nm wavelength.
出处
《饮料工业》
2006年第10期26-29,共4页
Beverage Industry
关键词
龙葵果
果汁饮料
Solanum nigrum
juice beverage
