菠萝味竹笋饮料开发研究

The Study of Pineapple-flavored Bamboo Shoot Beverage

以竹笋为主要原料,辅以菠萝汁、蔗糖调味,采用单因素和正交试验的方法,研究了竹笋复合饮料的配方和加工工艺,筛选出了菠萝味竹笋饮料的最佳配方,并对其进行了感官评价。结果表明,最佳配方为:竹笋汁与菠萝汁配比为3∶2,白砂糖添加量为4.5%。在此配方下制备的饮料营养丰富,滋味爽口,特别适宜在夏季饮用。

Using bamboo shoots as the main raw material,flavoured with pineapple juice and sucrose,the best formula and processing technology of Pineapple-flavored bamboo shoots compound beverage were studied by single factor and orthogonal experiment.bamboo shoot drink was selected and its sensory evaluation was carried out. The best formula is:bamboo shoot juice and pineapple juice ratio of 3∶2,white sugar content of 4.5%. The prepared beverage is rich in nutrients and refreshing in taste.It is particularly suitable for drinking in summer.