摘要
利用牛蒡和蒲菜为原料,研制一种营养丰富的饮料。研究牛蒡浸提液、蒲菜汁添加量、蔗糖和柠檬酸的添加量等因素对饮料品质的影响。采用单因素试验和正交优化试验,得出产品的最佳配方为牛蒡浸提液15%,蒲菜汁20%,蔗糖8%,柠檬酸0.09%。在此条件下生产的牛蒡蒲菜营养饮料香气浓郁、营养丰富、稳定性强。
A kind of nutritional beverage is developed. Burdock and Typha latifolia are raw materials. The Burdock extract,Typha latifolia juice content,sucrose and citric acid are main factors on the beverage quality. After single factor experiments,orthogonal experiments are used to optimize product formula. The best product formula is Burdock extract 15%,Typha latifolia juice 20%,sugar 8%,citric acid 0.09%. This compound beverage have burdock aroma,good taste,rich nutrition and strong stability.
出处
《农产品加工（下）》
2015年第12期9-11,共3页
Farm Products Processing
基金
淮安市名特优蔬果综合利用工程子项目:蒲菜优质高效栽培技术集成与示范(hc201316-5)
关键词
牛蒡
蒲菜
蒲菜汁
饮料
配方
Burdock
Typha latifolia
Typha latifolia juice
beverage
formula
