苦菜汁饮料的工艺研究

The Technology of Patrinia Villosa Juss Juice

本文以白花败酱草为研究对象,通过感官评分进行评价,利用单因素和正交试验优化苦菜汁饮料的制作工艺。结果表明,当加入0.20%~0.40%β-环糊精,在4℃下静置12 h、然后加入0.03%茉莉香精时,能有效抑制苦菜计的苦涩味和难闻气味;通过正交试验优化得到苦菜汁饮料的最佳配方为:10%的苦菜汁、0.075%的甜味素、0.05%的柠檬酸。

In this paper,Patrinia villosa was selected as the research object.The sensory evaluation was carried out,and the single factor and orthogonal test were used to optimize the processing technology of Kucai juice beverage.The results showed that when 0.20%to 0.40%beta cyclodextrin was added,12 h at 4 degrees and 0.03%jasmonic acid was added,the bitterness and odour of the bitter vegetable could be effectively inhibited.By orthogonal test,the best formula was:10%bitter vegetable juice,0.075%sweet element and 0.05%citric acid.