钠盐对柠檬饮料影响的研究

Effects on Stability of Lemon Beverage of Salts

柠柠檬中富含柠檬酸,口感偏酸,添加不同的盐赋予柠檬饮料柔和的口感和良好的稳定性。经过单因素和正交试验显示,当添加0.03%的柠檬酸钠,0.025%的异抗坏血酸钠,0.05%磷酸钠和0.01%的氯化钠时,所制备的柠檬饮料感官评分为96.5,稳定性55.22%,呈浅黄色,具有柠檬香气,清凉爽口,酸甜适中,柔和,透光性好。

Lemon with rich citric acid tastes very sour.The lemon beverage has soft taste and good stability through adding different salt.By orthogonal experiments and comprehensive evaluations,the optimum formula was determined.The results of experiments showed that the beverage with 0.03%sodium citrate,0.025%sodium isoascorbate and 0.02%sodium chloride was sensory score96.5,stability 55.22%,light yellow,lemon aroma,cool and refreshing,moderate acidity and sweetness,soft and good light transmittance.