摘要
以红豆和咖啡为原料,对红豆咖啡复合饮料的最佳配方进行了探讨,先通过单因素试验,分别考察红豆汁、咖啡、蔗糖和柠檬酸添加量对复合饮料品质的影响,确定各因素的适宜水平。再通过响应面分析法对复合饮料的最佳配方进行优化。结果表明,红豆咖啡复合饮料的最佳配方为:红豆汁35.73%、咖啡0.90%、蔗糖12.22%、柠檬酸0.08%。
Taking the aduki beans and coffe as the main raw materials to discuss the best formula composite of the compound beverage. Choosing adzuki beans juice＇s addition, coffee＇s addition, sugar addition and citirie acid＇s addi- tion to do the single factor experiment, to determin the appropriate lever of various factors. The prescription of com- posite beverage was optimized by the response surface method. The result showed that the optimum prescription was found as follows： adzuki beans juice content 35.73%, coffee content 0.90%, sugar content 12.22%, citric acid con- tent 0.08%.
出处
《食品与发酵科技》
CAS
2013年第3期60-63,共4页
Food and Fermentation Science & Technology
关键词
红豆
咖啡
复合饮料
配方
adzuki beans
coffee
compound beverage
formula
