摘要
以芦荟、南瓜为主要原料,通过正交试验确定了悬浮饮料的最佳配方,确定了原辅料最佳的调配比例,制成酸甜适度,口感爽滑的复合型饮料。结果表明,当芦荟原汁15%,南瓜原汁20%,白砂糖10%,柠檬酸0.15%,复合悬浮稳定剂XC0.08%时生产出的产品感官评定结果较好。
A process of aloe and pumpkin suspended beverage which use aloe and pumpkin juice as the main raw materials and take citric acid and sugar for minor materials was studied. The optimum proportions of aloe, pumpkin juice, sugar and citric acid were determined by through orthogonal test design and sensory evaluation. The results showed that the best taste was a combination of 15 percent of aloe juice, 10 percent of pumpkin juice, 10% of sugar, 0.15% of citric acid, 0.08% of stabilization. The finished product has a good sensory and taste.
出处
《食品科技》
CAS
北大核心
2010年第1期93-95,共3页
Food Science and Technology
基金
湖南省教育厅课题(09C511)
湖南科技职业学院院级课题(KJ08D071)
关键词
芦荟
南瓜汁
悬浮饮料
aloe
pumpkin juice
suspended beverage
