草莓味魔芋固体饮料的工艺研究

The Technical Research of Strawberry Konjac Solid Drinks

本文以安康当地生产的魔芋精粉和草莓果粉为基料,以麦芽糊精、黑加仑果粉为辅料,添加三氯蔗糖作为甜味剂、柠檬酸作为酸味剂进行口味的调配,并对该配方中各成分添加量进行研究。以感官品质为评价指标,首先确定魔芋膳食纤维和草莓果粉配比量,麦芽糊精的添加量,再通过正交试验对草莓味魔芋固体饮料的配方进行优化,通过优化后的饮料配方为魔芋精粉0.2g、草莓果粉1.0g、麦芽糊精0.7g、黑加仑粉末香精0.06g、柠檬酸0.015g、三氯蔗糖0.045g、Na Cl 0.01g。

We used strawberry powder and the healthy Ankanglocal production of konjacdietary fiber as the main raw material, added maltodextrin, blackcurrant fruit powder, sweetener, sour agent as the supplemented. We optimized the formulation, developed a new taste with konjac diet fiber health function of solid drinks. This article used the sensory quality as the evaluation index, determined the optimal addition of maltodextrin through the single factor test, optimized the formula of the solid beverage by orthogonal test. The formulation is konjac flour0.2 g, strawberry fruit powder 1.0 g, maltodextrin 0.7 g, strawberry powder flavor 0.06 g, citric acid 0.015 g, sucralose 0.045 g,salt 0.01 g. The research results supported the technical development of konjac industry.