牛蒡酸角复合饮料的研制

Development of Burdock and Tamarind Compound Beverage

在单因素试验的基础上,通过正交试验对牛蒡酸角复合饮料的制作工艺进行优化,确定最佳工艺参数为:柠檬酸添加量0.10%,CMC-Na添加量0.15%,加糖量8%,加水量40%,牛蒡汁与酸角汁质量比20∶40(1∶2),总量60%。制得的产品呈透亮的淡咖啡色,酸甜适口,均匀无沉淀、无异味,具有牛蒡和酸角的特殊清香,且牛蒡和酸角风味协调。

The processing condition of the composite beverage of burdock and tamarind was optimized by orthogonal experiments based on the single-factor tests.The results showed that the optimum process parameters were as follows:citric acid addition 0.10%,CMC-Na addition 0.15%,sugar addition 8%,water addition 40%,the mass ratio of burdock to tamarind 20∶40(1∶2),total addition of burdock and tamarind 60%.The composite beverage had a brightly light brown color,mild sour and sweet taste,uniform structure without precipitation and off-flavor,harmonious odor of burdock and tamarind.