摘要
采用单因素试验和正交试验,探索马齿苋山楂汁复合饮料的加工工艺。结果表明,马齿苋山楂汁复合饮料的最佳配方为马齿苋提取液∶冰糖山楂水=11∶12,其中山楂水配方为山楂添加量25%,加水量65%,冰糖添加量5%;同时,加工过程中需将山楂水熬汁9 min后再与马齿苋提取液混合。试验所得饮料味纯色正、营养丰富,具有一定的保健功能。
Using single factor experiment and orthogonal experiment,the technological formula of compound beverage of hawthorn juice was explored.The results showed that the optimal formula for the compound beverage of the hawthorn juice was:the volume of ice sugar hawthorn water=11∶12,hawthorn water formula was hawthorn 25%,water 65%,rock sugar 5%,time 9 min.The taste of the experiment product was pure color,rich in nutrition and had certain health function.
作者
卫茹
高文涛
吕睿
王芊芊
李玉娥
WEI Ru;GAO Wentao;LV Rui;WANG Qianqian;LI Yue(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)
出处
《农产品加工（下）》
2018年第4期7-9,共3页
Farm Products Processing
基金
山西省大学创新创业训练计划项目(J100525478)
171校专学生科研基金(2017107)
关键词
马齿苋
山楂汁
正交试验
感官评定
purslane
hawthorn juice
orthogonal test
sensory evaluation
