摘要
以紫薯、红豆为主要原料,采用单因素试验和响应面试验研究紫薯红豆复合饮料加工工艺,结果表明,复合饮料中紫薯汁添加量45%,红豆浆添加量10%,白砂糖添加量3%,柠檬酸添加量0.15%为最佳工艺。
The experiment took purple potato and red bean as the main raw materials,single-factor test and response surface test were used to study the processing formula of purple potato and red bean composite beverage.The results showed that 45%of purple potato juice,10%of red bean pulp,3%of white granulated sugar and 0.15%of citric acid in the composite beverage were the best process.
作者
杜彦岑
张静
DU Yancen;ZHANG Jing(College of Chemistry and Life Sciences,Chengdu Normal University,Chengdu,Sichuan 611130,China;Key Laboratory of Development and Utilization of Characteristic Horticultural Biological Resources,Sichuan Provincial Higher University,Chengdu,Sichuan 611130,China)
出处
《农产品加工》
2024年第16期40-43,47,共5页
Farm Products Processing
基金
成都师范学院2022年省级大学生创新创业训练计划项目(S202214389133)。
关键词
紫薯
红豆
饮料
最佳工艺
purple sweet potato
red bean
beverage
best process
