摘要
对树莓饮料的制作工艺进行了研究。以黄酮为指标,通过L16(44)正交实验得出树莓提取工艺为:浸提时间10h,浸提温度100℃,果胶酶(3200U/mL)于前处理时添加,pH值为4;通过L9(34)正交实验得出树莓饮料适宜配比工艺为:树莓提取液加入量35%,白砂糖25g/L,柠檬酸3.5g/L;所生产的树莓饮料淡黄色,清亮透明,苦味清淡,微酸,具有树莓清香特有香气,口味纯正,爽口协调,无异香味。
The preparation of raspberry drink was studied. For the extraction of raspberry, the best conditions was determined by L16 （4^4） orthogonal experiments and as follows： extraction time of 10 h, extraction temperature of 100℃, pectinase dosage of 3200 U/mL （added in the former handling period） and the pH value of 4. Through L9 （3^4） orthogonal experiments, the optimum formula of the raspberry drink was determined as follows： raspberry extract amount of 35%, white sugar concentration of 25 g/L and citric acid concentration of 3.5 g/L. The ginger-raspberry drink was yellowish, clear and transparent with a mild bitterness, acid taste and the special aroma of raspberry aroma.
出处
《现代食品科技》
EI
CAS
2007年第11期44-46,共3页
Modern Food Science and Technology
基金
河北省衡水市科枝局2005资助课题(05018)
关键词
树莓
提取
调配
保健
饮料
raspberry, Extraction
deployment
health
beverage
