摘要
本文主要以玫瑰花、枸杞、龙眼肉为原料,经预处理、混合调配、均质、杀菌、冷却等工艺,以感官评价为考察指标,经正交试验得最佳配方组合为玫瑰花汁添加量为30%、枸杞汁10%、龙眼肉汁20%、蔗糖添加量6%、柠檬酸0.04%,卡拉胶0.04%,CMC-Na0.1%,黄原胶为0.03%。
Rose, medlar and longan as raw material, and use pretreatment, mixing, homogenizing, sterilizing, cooling technology, at the same time, with the sensory quality as evaluation targets, the best formula of the healthy beverage was obtained by the orthogonal experiment method： which was the rose juice 10%, the medlar juice 10%, the longan juice 20%, white sugar 6%, Citric Acid 0.04%, carrageenan 0.04%, CMC-Na 0.1%, Xanthan gum 0.03%.
出处
《食品与发酵科技》
CAS
2013年第5期103-106,共4页
Food and Fermentation Science & Technology
