摘要
以积雪草为主要原料,通过感官评定和正交设计试验,筛选出最佳配方并进行稳定性研究。结果表明,以积雪草浸提液与水的比例1∶4、蛋白糖浓度0.2%、柠檬酸浓度0.1%和CMC浓度0.1%为最佳配方。研制的低糖型饮料,在营养、色泽、风味、口感上均有很好的表现。
The preparation of low-sugar beverage from Centella asiatica（L.）Urb.was introduced in this paper.The best formula were choosing by orthogonal experiment and sensory evaluation.The stability of the drink was also investigated.The best formula for the beverage is that the volume ratio of Centella asiatica（L.）Urb.juice and water is 1 ∶ 4,protein sugar is 0.2 %,citric acid is 0.1 % and CMC is 0.1 %.The product has a better quality in color and flavor and so on.
出处
《食品研究与开发》
CAS
北大核心
2013年第12期41-43,共3页
Food Research and Development
关键词
积雪草
饮料
稳定性
研制
Centella asiatica（L.）Urb.
beverage
stability
preparation
