摘要
以鸭儿芹和冬瓜为主要原料,采用L9(34)正交设计,研究了鸭儿芹和冬瓜复合汁饮料的加工工艺和最佳配方。结果表明,当鸭儿芹汁3.0%、冬瓜汁20%、白砂糖8%和柠檬酸0.08%时,产品品质较好。该产品具有香味独特、酸甜爽口、营养和保健功能的特点。
Using Cryptotaenia japenica Hassk and Chinese watermelon as the main raw materials,the technology of compound beverage and the best formulations were studied by L9(34)orthogonal design.The results showed that the best formula was as follow:the content for Cryptotaenia japenica Hassk juice,Benincasa hispida juice,white crystal sugar and citric acid was 3.0%,20%,8% and 0.08% respectively.This product has the characteristics of particular ordor,refreshing sweet and sour taste,and with nutrition and health functions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期273-274,279,共3页
Science and Technology of Food Industry
基金
湖北省教育厅重点项目(D20059006)
关键词
鸭儿芹
冬瓜
复合汁
工艺
Cryptotaenia japenica Hassk
Chinese watermelon
compound juice
technology