摘要
以番茄、胡萝卜为原料,在单因素的基础上,采用正交实验法确定番茄胡萝卜复合饮料的最佳配方:胡萝卜汁与番茄汁的比例为3∶2,混合果汁用量为25%,加糖量为16%,加酸量为0.1%,所配得的饮料色泽、风味、口感、组织状态俱佳。
The formula of compound beverage is optimized through orthogonal experiment with tomato and carrot as raw materials and based on single factor. The result shows that the acquired beverage is best in color, flavor, taste and texture adopting the ratio of 3 to 2 of carrot juice and tomato juice, 25% of mixed fruit juice, 16% of sucrose, and 0. 1% of citric acid.
出处
《文山学院学报》
2011年第6期9-12,共4页
Journal of Wenshan University
关键词
胡萝卜
番茄
饮料
Carrot
tomato
beverage
