摘要
以松针、玉米须和蜂蜜等为原料,通过科学处理和调配研制成松针玉米须饮料,并以感官评价作为成品的检验指标。通过单因素和正交试验设计,确定松针玉米须饮料的最佳产品配方为玉米须提取液与松针提取液质量比1∶2,混合液与白砂糖质量比10∶2,柠檬酸添加量0.02%,混合胶添加量0.2%(黄原胶∶明胶为1∶1)。
This thesis mainly introduce the process of making a new kind of drinks from pine needle and corn silk through scientific deployment. The product will be examined by sensory evaluation. We get the best formula through single factor and orthogonal experimental design. The ratio of corn silk extract and pine needle extract is 1 ： 2. The ratio of mixed extract and sugar is 10 ： 2. The percentage of citric acid is 0.02% while composed gum is 0.2%. The composed gum is mixed with xanthan gum and gelatin with the ratio of 1 ： 1.
出处
《农产品加工（下）》
2015年第9期15-17,共3页
Farm Products Processing
基金
2015年大学生开放实验项目(10600341c)
关键词
松针玉米须饮料
感官评价
配方
pine needle and corn silk drink
sensory evaluation
formula
