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拐枣酶法脱涩及其与绿茶复合饮料配方优化研究 被引量:2
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作者 宋昊 《保鲜与加工》 CAS 2023年第3期42-48,共7页
采用单宁酶脱除拐枣汁中单宁类物质,以降低拐枣原汁酸涩的味道,并应用模糊数学感官综合评价结合正交试验优化拐枣绿茶复合饮料配方。结果表明:在单宁酶添加量1.2%,水解pH值4.5,水解温度45℃的条件下,拐枣汁平均脱涩率达到57.53%。拐枣... 采用单宁酶脱除拐枣汁中单宁类物质,以降低拐枣原汁酸涩的味道,并应用模糊数学感官综合评价结合正交试验优化拐枣绿茶复合饮料配方。结果表明:在单宁酶添加量1.2%,水解pH值4.5,水解温度45℃的条件下,拐枣汁平均脱涩率达到57.53%。拐枣绿茶复合饮料优化配方为:拐枣汁与茶汤体积比25∶75,白砂糖添加量10 g/100 mL,柠檬酸添加量0.20 g/100 mL,该条件下复合饮料感官平均得分为85.51分,产品酸甜适宜,兼具拐枣果香和茶香,检测指标符合国家标准要求。此项研究提高了拐枣和绿茶等农副产品资源利用率和推广价值,为天然复合饮料开发提供了新思路。 展开更多
关键词 单宁酶 拐枣 模糊数学感官综合评价 绿茶复合饮料 配方
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Study on Processing Technology of Health Beverage Made from Artemisia Selengensis Turoz and Green Tea 被引量:1
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作者 吴存兵 吴君艳 +3 位作者 田林双 窦勇 李昱萱 彭芳琦 《Agricultural Science & Technology》 CAS 2014年第6期990-993,共4页
This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of t... This study took Artemisia selengensis Turoz and green tea as primary materials and sugar, lemon acid potassium as supplementary materials to make compound health beverage.The main influence factors to the quality of the compound beverage were investigated,such as addition amounts ofArtemisia selengensis juice, green tea juice,sugar and lemon acid.By orthogonal test ,the best formula of the compound health beverage is Artemisia selengensis juice 10 ml, green tea juice 200 ml, sugar 6 g and lemon acid 0.06 g. The optimum stabilizer of the beverage is CMC-Na with 0.03% amount. 展开更多
关键词 Artemisia selengensis turoz Green tea Compound beverage Process-ina technoloqy Main technique points
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