摘要
确定了西番莲果汁饮料的生产工艺流程及工艺参数。通过L9(34)正交试验得出影响西番莲饮料品质的主次因素依次为:原果汁的添加量、稳定剂添加量、柠檬酸的添加量和白砂糖的添加量;西番莲饮料的最佳配方为:原汁添加量为10%、白砂糖的添加量为8%、柠檬酸的添加量为0.1%、稳定剂(CMC-Na∶黄原胶∶果胶∶琼脂=1∶1∶1∶1)的添加量为0.2%。
Technical process and parameters of passion fruit beverage were determined. The primary and secondary factors influencing passion drink quality were fruit juice, stabilizer, citric acid and sugar in turn. The best parameter of passion fruit drink was that adding a- mount of fruit juice, sugar, citric acid and stabilizer were 10% , 8% , 0. 1% and 0. 2% respectively.
出处
《中国食物与营养》
2013年第5期53-57,共5页
Food and Nutrition in China
关键词
西番莲
饮料
加工工艺
passion
beverage
processing technology
