摘要
通过正交试验,对槟榔保健饮料的配方进行了研究。结果表明,最佳配方为:槟榔提取物添加量为0.2%,白砂糖添加量为8%,柠檬酸添加量为0.05%,复合稳定剂为0.15%的海藻酸钠与0.05%的阿拉伯胶。
The formula of the functional beverage of A reca Catechu was studied through orthogonal design in this paper. The result showed that the optimal formula was： adding 0.2 % areca nut extract, adding 8 % sugar, adding 0.05 % citric acid, and adding 0.15 % sodium alginate and 0.05 % acacia gum as compound stabilizers.
出处
《食品研究与开发》
CAS
北大核心
2006年第11期125-128,共4页
Food Research and Development
关键词
槟榔
保健饮料
配方
A reca Catechu
functional beverage
formula
