摘要
以姜脯废糖液为主原料,对加入姜味添加剂、酸味剂、甜味剂等配料的姜味饮料的工艺配方进行了研究。通过单因素感官品评及正交试验确定了稀释倍数、姜味添加剂、酸味剂和甜味剂的种类与用量。实验结果表明,当料液比1∶8.5、蜂蜜37.5g/L、酸味剂0.7g/L(柠檬酸与苹果酸按1∶2复合)、姜味香精0.2%、姜辣素0.19g/L时,获得的饮料感官品质最佳。
A ginger beverage was made from the residual sugar solution of crystallized ginger as the main material, with the addition of some ingredients such as ginger additives, acidifiers and sweeteners. The process and formula concerned were studied. A single-factor sensory evaluation and an orthogonal test were conducted to determine the dilution ratio and the types and dosages of ginger additives, acidifiers and sweeteners. The results showed that solid-liquid ratio 1 ： 8.5, honey 37.5g/L, acidifiers 0.7g/L （citric acid ： malic acid = 1 ： 2）, ginger flavor 0.2% and gingerols 0.19g/L gave a beverage with the best sensory quality.
出处
《饮料工业》
2014年第4期12-15,共4页
Beverage Industry
关键词
姜脯
废糖液
姜味饮料
crystallized ginger
residual sugar solution
ginger beverage
