摘要
以蟹味菇和红枣为主要原料,采用单因素试验和正交试验的方法对蟹味菇红枣复合饮料的生产工艺进行了研究。研究结果表明:蟹味菇红枣饮料的最佳配方为配比1︰2、混合液所占饮料比1︰10、白砂糖添加量10%和柠檬酸添加量0.10%,此方案条件下产品综合品质最优。
Using crab mushroom and red jujube as main raw material, a key processing technology of the compound beverage of crab mushroom and red jujube was discussed through single-factor and orthogonal-test. The results showed that the best recipe of compound beverage of crab mushroom and red jujube was volume of crab mushroom to volume of red jujube 1 ： 2, mass of mixed liquor to mass of total beverage 1 ： 10, sucrose amount 10% and citric acid amount 0.10%.
出处
《食品工业》
北大核心
2013年第1期84-86,共3页
The Food Industry
基金
徐州工程学院大学生实践创新训练计划项目(XCX11056)
关键词
蟹味菇
红枣
饮料
crab mushroom
red jujube
beverage
