生姜蔗汁复合饮料的工艺优化

Technological Optimization of a Complex Beverage Made from Ginger and Sugarcane Juice

以甘蔗、生姜为主要原料,通过单因素试验和正交试验优化生姜蔗汁复合饮料制备工艺,结果表明其最优配方为蔗/姜原汁混合比为1.5︰1 (V/V),混合原汁稀释1.5倍,魔芋粉1.25 g/L,柠檬酸0.20 g/L,所得复合饮料清新爽口,市场应用价值较高。

With ginger and sugarcane as main raw materials,single-factor tests and orthogonal test had beenundertaken to optimize the preparation process of a complex beverage made from ginger and sugarcane juice.The results indicated that the optimum formula was as follows:1.5︰1(V/V)as mixing ratio of sugarcane juiceand ginger juice,1.5times dilution rate of the mixed juice,1.25g/L konjac flour and 0.20g/L citric acid.Therefreshing and nutrient-rich complex beverage had highly application value.