摘要
以胡萝卜、木瓜、南瓜为主要原料,采用正交试验设计方法、单因素试验设计及感官评定研究胡萝卜、木瓜、南瓜复合果蔬饮料的最佳配方。试验结果表明,最佳配方为:胡萝卜木瓜南瓜体积比为10:30:20,白糖12%,柠檬酸0.26%,琼脂0.1%。
The best formula of compound drink of carrot,papaya and pumpkin was studied by orthogonal design experiment, single factor experiment and sense organ evaluation. The experiment result shows that the best formula is carrot to papaya to pumpkin 10：30：20,white sugar 12 % ,citric acid 0.26 %, agaragar 0.1%.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期113-115,145,共4页
Food Research and Development
基金
湛江师范学院大学生课外学术科技作品立项资助
关键词
胡萝卜
木瓜
南瓜
复合饮料
carro
papaya
pumpkin
compound vegetable-juice
