摘要
以芦荟、无花果为主要原料,加入白砂糖、柠檬酸和蜂蜜,研制出芦荟、无花果复合果汁饮料。采用正交试验和感观评定确定了产品的最佳配方和加工工艺。最佳配方为芦荟汁∶无花果汁为4∶6、白砂糖90g/L、柠檬酸2.5g/L、蜂蜜10g/L。
Taking aloe and fig as the main raw materials and with the addition of sugar, citric acid and honey, a compounded juice drink was developed. Through orthogonal tests and sensory evaluation, the optimum formula and processing technology were determined as aloe juice ： fig juice = 4 ： 6, sugar 90 g/L, citric acid 2.5 g/L and honey 10 g/L.
出处
《饮料工业》
2009年第2期13-15,19,共4页
Beverage Industry
