血橙保健饮料的研制

Development of blood orange health drink

以血橙汁为主要原料配以竹叶黄酮,对血橙保健饮料的加工工艺进行了初步的探讨,并采用正交实验,对影响血橙保健饮料感官品质的血橙汁、白糖、焦糖色素、柠檬酸等主要因素进行了分析,结果表明,最佳配方为:血橙汁100ml/L,焦糖色素0.8g/L,白糖30g/L,柠檬酸0.6g/L。

The paper studies the production technolog y of healthy drink of blood orang e made from blood orang e juice and flavone in bamboo leaves.The main factors that affect org anoleptic quality,such as blood orang e juice,white sug ar,caramel colours,citric acid were investig ated by using orthog onal desig n.The results indicated the optimal prescription:blood orang e juice content,100ml/L;caramel colours content,0.8g /L;white sug ar content,30g /L;citric acid,0.6g /L.