麦香型复合饮料的开发

The Deaelopment of Wheat-tasted Compound Beverage

以麦芽汁、山楂为主要原料 ,采用正交试验和感官评定方法确定了影响产品口感、风味和色泽的麦芽汁、山楂汁和白砂糖的合理配方和加工工艺。产品最佳工艺参数为 :麦芽汁10 %、山楂汁 8%、白砂糖 7%。

This paper is on a rational formula and teachology of processing a compound beverage of malt juice,hawthom juice and white sugar. Malt juice and hawthom juice are the two major proccessing materials. Those that affect its taste, flavour, colour and lustre were tested by orthogonal experiments and sensory organ judgement. The best producing technical parameters are 10 percent malt juice,8 percent hawthom and 7 percent white sugar.