酸浆原汁的糖酸配比和调香

Sugar-acid Rate and Flavor-adjusting Test of Fruit Juice from Physalis Alkekengi L.Var.Franchetii

主要研究酸浆原汁的调配及调香,并进行了糖酸比的调配,最佳配方的筛选和调香试验。最终得出最佳配比方案:果汁15%,蛋白糖0.2%,柠檬酸0.05%;且香蕉香精适合于加入酸浆果汁中,其最佳添加量为0.07%。

This paper studies the ratio and perfumer of fruit juice from Physalis Alkekengi L. var. franchetii. The formula of fruit and flavor adjustment are studied by the orthogonal test. The results show that the optimum formula of the juice is 15% Juice content, 0.2% proteoglycan, 0.05% citric acid, and the banana flavor suits to join the juice from Physalis Alkekengi L. var.franchetii, the additive amount of flavor is 0.07% banana.