摘要
本文以牛蒡、银杏果为主要原料,研制复合保健饮料。采用感官评定和正交试验法对牛蒡银杏复合保健饮料的工艺和配方进行了研究。结果表明:最优风味的配方为牛蒡银杏汁比为3∶1(v/v),三氯蔗糖0.02%,柠檬酸0.05%,黄原胶0.15%,此时饮品口感好,香味浓郁,呈金黄色,澄清有光泽,饮料中可溶性固形物为16,p H为5.0,糖酸比为17∶1。
In this paper with burdock and ginkgo fruit as the main raw material, composite health beverage was developed. The process and formula of burdock and ginkgo functional beverage were studied by using flavor appraisement and orthogonal test method. The results showed that the optimal formula of health beverage were as follows： the ratio of liquid to liquid of burdock to Ginkgo juice 3 ; 1 （v/v）, three chlorine sucrose 0.02%, citric acid 0.05%, and yellow gum 0.15%. At this time thedrink taste is good; the fragrance is rich; color is the golden yellow, clear, andglossy. The product was a kind of beverage with soluble solid matter 16 and 5.0, the ratio of sugar and acid 17 ： 1.
出处
《饮料工业》
2016年第2期37-39,共3页
Beverage Industry
基金
江苏省大学生创新创业训练计划项目(201513107024H)
徐州市生化资源综合利用与清洁生产重点实验室开放课题(XGY 20150312006)
关键词
牛蒡
银杏果
burdock
ginkgo fruit
health beverage
orthogonal test
