摘要
以野生软枣猕猴桃为原料,对野生软枣猕猴桃果汁饮料的加工工艺进行研究。探讨了软枣猕猴桃汁添加量、白砂糖添加量、柠檬酸添加量、CMC添加量等因素对野生软枣猕猴桃果汁饮料感官评价的影响。通过正交试验得到野生软枣猕猴桃饮料的最佳配料比为软枣猕猴桃汁40、白砂糖14、柠檬酸0.25、CMC0.12。
A research was conducted on the processing technique of juice beverage from wild Dateplum Persimmon and Yangtao.The effect of such additives amount as Dateplum Persimmon and Yangtao,white granulated sugar,citric acid,and CMC on the sensory evaluation of the produced beverage is discussed.The Orthogonal experiment shows the optimum ingredient ratio is as follows：Dateplum Persimmon and Yangtao juice accounts for 40%、white granulated sugar for 14%、citric acid for 0.25%、and CMC for 0.12%。
出处
《农业科技与装备》
2011年第3期19-20,23,共3页
Agricultural Science & Technology and Equipment
关键词
软枣猕猴桃
果汁
加工
工艺
感官评价
Dateplum Persimmon and Yangtao
juice
processing
technique
sensory evaluation
