苹果豌豆复合饮料的研制

Study on Processing Technology for Apple and Pea Compound Beverage

以苹果和豌豆为主要原料研制一种新型复合饮料,考察苹果汁与豌豆汁的配比、白砂糖添加量、柠檬酸添加量和复合稳定剂添加量对复合饮料的感官效果的影响。在单因素试验的基础上,利用响应面法优化复合饮料的加工工艺。结果表明:苹果豌豆复合饮料的最佳工艺配方为苹果汁与豌豆汁的体积比为1∶1,白砂糖添加量3%,柠檬酸添加量0.5%,复合稳定剂添加量0.7%。在此优化条件下,复合饮料的最佳感官得分为86.3,与模型预测值基本一致。

The apple and pea were used as raw materials to produce a new beverage.The effects of volume ratio of apple juice and pea juice,white sugar addition,citric acid addition and compound additive addition on the sensory estimation of compound beverage were investigated.The processing technology of compound beverage was optimized through single-factor experiments and response surface methodology.The optimal conditions were determined as follows:the volume ratio of apple juice and pea juice was 1:1,white sugar addition 3%,citric acid addition 0.5%,compound additive addition 0.7%,under such optimal conditions,the optimal sensory score was 86.3,which was close to the estimated value.