摘要
研究了不同配方对芦笋饮料的香气、色泽、滋味以及感官综合评价的影响。结果表明:各因素对香气没有影响,而原汁和水之比对色泽、滋味及感官综合评价都有显著影响,白砂糖和柠檬酸用量对饮料的滋味也有较大影响。通过正交实验得出,最佳配比是原汁∶水=1∶0.5、白砂糖14%、柠檬酸0.04%。
Effects of different formula on the aroma,color,taste and the comprehensive sensory quality of asparagus drink were studied.The results show that the aroma of the drink isn＇t affected by various factors.However,the ratio of juice and water has significant effect on color,taste and the comprehensive sensory quality.At the same time,the sugar and the citric acid also affect the taste of the drink notably.According to the results of the orthogonal experiments,the optimum ratio for juice and water was 1∶0.5,and the amount of sugar and citric acid was 14% and 0.04%,respectively.
出处
《天津农学院学报》
CAS
2011年第1期12-15,共4页
Journal of Tianjin Agricultural University
基金
漳州市科技项目"农副产品(芦笋
蘑菇)中高附加值天然产物高效提取技术及产品开发"(z05011)
关键词
芦笋皮
饮料
正交实验
配方优化
skin of asparagus
drink
orthogonal test
component optimization
