摘要
以灵芝和红枣为主要原料,在单因素试验的基础上,进行L9(33)正交实验,以期研制灵芝红枣复合饮料的最佳生产工艺及配方。结果表明:主辅料用量均对该饮料的质量有较大影响,其最佳配方为灵芝汁与枣汁体积比为1∶2,白砂糖添加量为6%,柠檬酸添加量为0.2%。
Taking Ganoderma lucidum and Zizyphus jujuba as the main raw materials,experiment were conducted through a single and orthoganal experiment to define the recipe and production process of compound beverage of Ganoderma lucidum and Zizyphus jujuba.The results showed that the main use of adjuvant on the drink had great effects on the quality,the best formula ratio of Ganoderma lucidum juice to Zizyphus jujuba juice was 1∶2,sugar 6%,citric acid 0.2%.
出处
《北方园艺》
CAS
北大核心
2013年第4期151-153,共3页
Northern Horticulture
关键词
灵芝
红枣
复合饮料
Ganoderma lucidum
Zizyphus jujuba
compound beverage
