摘要
以沙果和紫苏叶为原料,采用单因素试验和正交试验的方法,探讨紫苏沙果饮料的工艺条件。试验结果表明:在沙果与紫苏提取液比例1.0︰1.5、白砂糖3%、柠檬酸0.3%、蜂蜜1.5%的条件下,紫苏沙果饮料的感官评分最高,组织状态稳定,具有较好的自由基清除效果。
In this paper,crab apple and perilla used as material,single factor experiment and orthogonal experiment were used to study the technological conditions of perilla crab apple beverage.The results showed that:The sensory score was the highest,the tissue state was stable,and the free radical scavenging effect was better under the conditions of the extraction ratio of crab apple and Perilla fruticosa 1.0∶1.5,white sugar 3%,citric acid 0.3%,and honey 1.5%.
作者
郭玲玲
胡梦坤
史铁嘉
GUO Lingling;HU Mengkun;SHI Tiejia(Food Teaching and Research Office of Qigihar Institute of Engineering,Qigihar Heilongjiang,161005;Shenyang Inspection Examination Center,Shenyang 110000,China;Shenyang Food and Drug Inspection Intitute,Shenyang 110036,China)
出处
《农业科技与装备》
2020年第6期42-43,47,共3页
Agricultural Science & Technology and Equipment
基金
齐齐哈尔市科学计划项目(NYZD-201909)。
关键词
饮料
紫苏
沙果
正交试验
感官评分
beverage
perilla
crab apple
orthogonal test
sensory score
