摘要
以桑葚和苦瓜为原料,采用单因素和正交试验得出桑葚苦瓜复合饮料的最佳配方。结果表明,复合饮料的最佳配方为桑葚汁与苦瓜汁的配比液添加量8∶2,柠檬酸添加量0.05%,白砂糖添加量7%,黄原胶添加量0.022 5%。所制得的复合饮料紫色协调,具有桑葚的酸甜口味和苦瓜的清新香气。
The compound beverage of mulberry and balsam pear is investigated using mulberry and balsam pear as materials.And the best formula is obtained by single- factor and orthogonal experiments,which is the ratio of 8∶2 of mulberry juice and balsam pear juice,0.05% citric acid,7.0% sugar and 0.022 5% xanthan gum. The prepared compound beverage shows bright purple,possessing delicious sweet and acid flavor of mulberry,and fresh and aroma of balsam pear.
出处
《农产品加工》
2015年第9期23-25,共3页
Farm Products Processing
基金
山西师范大学自然科学基金项目(ZR1311)
关键词
桑葚
苦瓜
复合饮料
配方
mulberry
balsam pear
compound beverage
formula
