摘要
本实验以黄梨、红枣为主要原料,以白砂糖、苹果酸等为辅料,通过单因素和正交试验,优化黄梨红枣饮料配方。结果表明黄梨红枣复合汁饮料的最佳配方为复合汁含量30%(黄梨汁与红枣汁的比例为3∶1),苹果酸用量0.10%,白砂糖用量3.0%,得到的黄梨红枣复合汁饮料的风味、色泽、组织状态、产品品质最佳。
In this experiment,pineapple and red jujube were used as the main raw materials,white sugar,malic acid,etc.were used as auxiliary materials,and the formula of pineapple and red jujube drinks was optimized through single-factor and orthogonal tests.The results showed that the optimal formula of pineapple jujube compound juice drink was:compound juice content 30%(the ratio of pineapple juice to red jujube juice was 3∶1),malic acid dosage was 0.10%,white sugar dosage was 3.0%,and the flavor,color,tissue state and product quality of the obtained pineapple jujube compound juice drink were the best.
作者
郭伟国
崔磊
GUO Weiguo;CUI Lei(Tongchuan Drug Inspection and Testing Center,Tongchuan 727031,China)
出处
《食品安全导刊》
2023年第16期149-152,共4页
China Food Safety Magazine
关键词
黄梨
红枣
饮料
单因素实验
正交试验
pineapple
jujube
drink
univariate experiments
orthogonal test
