摘要
以刺梨汁和蜂胶提取液为主要原料,通过感官评定和正交试验等方法对刺梨蜂胶饮料加工工艺进行优化研究。结果表明,刺梨蜂胶饮料最佳配方为刺梨汁15%,蜂胶提取液6%,柠檬酸0.1%,蔗糖9%;复合稳定剂最佳组合为羧甲基纤维素(CMC)0.15%,黄原胶0.03%,果胶0.07%。该配方研制出的饮料产品具有较好的风味,颜色呈浅黄色,酸甜适口,组织状态较好,无分层及沉淀现象。
Using Rosa roxburghii juice and propolis as raw material, the processing technology of R. roxburghii-propolis beverage was optimized by sensory evaluation method and orthogonal experiment. The results indicated that the optimal formula was R. roxburghiijuice 15%, propolis extraction 6%, sugar 9% and citric acid 0.1%. The optimal compound stabilizer was CMC 0.15%, xanthan gum 0.03% and pectin 0.07%. The developed beverage had light yellow color, good flavor and nice texture state, without stratification and precipitation.
出处
《中国酿造》
CAS
北大核心
2015年第5期87-90,共4页
China Brewing
基金
贵州重大科技专项(黔科合重大专项[2013]6006-2号)
关键词
刺梨
蜂胶提取液
配方
稳定性
Rosa roxburghii Tratt
propolis extract
formula
stability
