摘要
为了改良广式西柠汁品质,采用单因素实验和正交试验,以感官评价为标准,对其进行配方优化。实验结果表明:最佳配方为浓缩柠檬汁250 g、白米醋300 g、白糖300 g、炼乳80 g、食盐15 g。按此配方制作的广式西柠汁感官评分最高,风味最佳。
In order to improve the quality of Cantonese style lime juice,the single-factor experiment and orthogonal experiment were used in this study.The results showed that the best formula was concentrated lemon juice of 250 g,white rice vinegar of 300 g,white sugar of 300 g,condensed milk of 80 g and salt of 15 g.The Cantonese style lime juice made according to this formula had the highest sensory score and the best flavor.
作者
严丽倩
李锐
YAN Li-qian;LI Rui(College of Food Science and Engineering, Lingnan Normal University, Zhanjiang 524048, Guangdong, China)
出处
《江苏调味副食品》
2020年第4期32-36,共5页
Jiangsu Condiment and Subsidiary Food
基金
四川省哲学社会科学重点研究基地川菜发展研究中心规划项目(CC19Z13)
国家星火计划项目(2014GA780079)。
关键词
广式西柠汁
生产工艺
正交试验
Cantonese style lime juice
production technology
orthogonal test
