摘要
以芹菜叶、绿茶和梨为原料,研究芹菜叶、绿茶、梨复合饮料的配方及加工工艺。在单因素试验的基础上设计正交试验,以感官评分为指标,结果得出了复合饮料的最佳配方:芹菜叶汁与梨汁比例为2∶3(V/V,总体积添加量为30%),绿茶茶汤添加量为35%,白砂糖添加量为11%。按此配方研制的饮料酸甜适口,具有芹菜、绿茶、梨的独特滋味和香气,该研究可为复合饮料的实际生产提供一定的理论依据。
Based on the single factor experiment, orthogonal tests was designed to study the formula and the producing method of the compound beverage made of celery leave, green tea and pear. The result showed that the best formula of the compound beverage was obtained as follow： the celery leaf juice to the pear juice ratio 2∶3（V∶V, the total amount of volume 30%）, green tea infusion of 35%,sugar of 11%. The compound beverage exhibited a unique taste and excellent flavor of celery, green tea and pear. And this study will provide a theoretical reference for the practical production compound beverage.
出处
《山西农业科学》
2016年第12期1857-1859,1863,共4页
Journal of Shanxi Agricultural Sciences
关键词
芹菜叶
绿茶
梨
复合饮料
celery leave
green tea
pear
compound beverage
