摘要
以玫瑰茄为主要原料,陈皮、甘草为辅料,以感官评分为指标,通过单因素试验,确定玫瑰茄、白砂糖、陈皮和甘草的添加量;通过正交试验优化主要原辅材料的配比,其最适配比为:玫瑰茄2.0%,白砂糖7.0%,陈皮0.4%,甘草0.5%;产品的杀菌温度及时间分别为110℃和12 s。此条件下研制出的天然复合保健饮料营养丰富、风味独特,并且具有助消化、理气化痰的功能。
With roselle as the main raw material,tangerine peel and licorice as auxiliary materials,and sensory score as the index,the addition amount of roselle,white sugar,tangerine peel and licorice was determined through single factor test;the ratio of main raw and auxiliary materials was optimized through orthogonal test,the optimum ratio is:roselle 2.0%,sugar 7.0%,tangerine peel 0.4%and licorice 0.5%.Sterilization temperature and time of the product were 110℃and 12 s,respectively.The natural compound health drink developed under this condition is rich in nutrition,unique in flavor,and has the functions of aiding digestion,regulating qi and resolving phlegm.
作者
邵利平
SHAO Liping(Shanghai Kangshi Food Technology Co.,Ltd.,Shanghai 201100,China)
出处
《现代食品》
2022年第3期77-81,共5页
Modern Food
关键词
玫瑰茄
陈皮
甘草
保健饮料
roselle
tangerine peel
licorice
health drink
