摘要
以野生酸浆果实为主要原料,通过单因素试验和正交实验确定了野生酸浆饮料的最佳配方,并对其稳定性进行了研究。结果表明:酸浆饮料中原果浆用量12%、白砂糖用量9%、柠檬酸用量0.20%、蜂蜜用量1.0%时,风味最佳;以黄原胶0.20%、CMC-Na 0.10%、果胶0.05%进行复合使用时,产品稳定性最好。
Using Physalis alkekengi L. as the main material, based on single factor and orthogonal experiments, the best formula of wild Physalis alkekengi L. beverage was optimized, and the stability was studied. The results showed that, under the conditions of original pulp 12% ,sugar 9% ,citric acid 0. 20% ,honey 1.0% ,flavor of the beverage were the best. Product was stability when use Xanthan Gum 0. 20% ,CMC-Na 0. 10% and pectin 0. 05%.
出处
《北方园艺》
CAS
北大核心
2012年第18期168-170,共3页
Northern Horticulture
关键词
酸浆
配方
稳定性
饮料
Physalis alkekengi L. formula
stability
beverage
