摘要
以乌梅、山楂和甘草为主要原料研制酸梅汤,经单因素实验和正交试验确定酸梅汤的最佳制作工艺。结果显示最佳配方为:浓缩汁400 g、蔗糖600 g、焦糖色素62.5 g、桂花香精15 m L、加水定容到10 L。按照此配方制作的酸梅汤风味独特,营养均衡,具有保健功效。
Plum juice was made of dark plum,hawthorn and licorice. The optimum process conditions were determined through single factor test and orthogonal test. The results showed that the optimum formula was: concentrated juice 400 g,sucrose 600 g,caramel pigment 62. 5 g,osmanthus fragrance 15 m L,and adding water to 10 L. According to the formula,plum juice has unique flavor,balanced nutrition and health care function.
出处
《江苏调味副食品》
2015年第1期23-25,共3页
Jiangsu Condiment and Subsidiary Food
基金
江苏省食品加工工程技术研究开发中心平台项目(苏教财〔2010〕69号)
