黑蒜饮品的研制

Development of Black Garlic Drink

选取黑蒜浓缩液、山楂浓缩液、干姜浓缩液、蜂蜜等单因素为试验因子,采用L9(3^4)正交试验对饮品滋味、气味和组织状态等感官状态进行综合评分,确定最佳的原料配比方案为:蒜浓缩液20%,山楂浓缩液5%,干姜浓缩液1%,蜂蜜10%,按此配方生产的饮品酸甜可口,口感细腻柔和,气味芳香,具有极高的营养价值。

Factors such as black garlic concentrate, hawthorn concentrate, ginger concentrate and honey were selected as the experimental factors. L9(34) orthogonal test was used to comprehensively evaluate the sensory state of beverage such as taste, smell and tissue state, and the best raw material ratio scheme was determined as follows: garlic concentrate 20%, hawthorn concentrate 5%, dried ginger concentrate 1%, honey 10%, the drink is sweet and sour, tastes delicate and soft, smells fragrant, and has high nutritional value.