团风荸荠果汁饮料的研制

Development of Tuanfeng Water Chestnut Fruit Juice

以湖北省黄冈市团风县的新鲜荸荠(Eleocharis dulcis)为原料,利用单因素试验和正交试验,以感官评定进行配方优选,得到荸荠果汁饮料的最佳工艺参数为90℃水中烫漂2 min,70℃糊化10 min,果浆含量20%,甜菊糖添加量0.004%,柠檬酸添加量0.10%,黄原胶添加量0.10%。

Using sensory evaluation as indicator,single-factor test and orthogonal experiment method were carried out to optimize the formula of juice beverage made from fresh water chestnuts at Huanggang Tuanfeng as raw material.The results showed that the optimum process parameters were water blanching for 2 rain at 90℃,pasting for 10 min at 70℃ and adding pulp 20%, stevioside 0.004%,citric acid 0.10%, and xanthan gum 0.10%.