摘要
以优质的毛酸浆为主要原料制作饮料。通过单因素试验和正交试验确定了毛酸浆饮料的生产工艺条件以及配方。结果表明,最佳配方为毛酸浆原汁添加量19%,白砂糖添加量8%,柠檬酸添加量0.20%,复合稳定剂添加量为0.19%(黄原胶0.09%,羧甲基纤维素0.05%,果胶0.05%)。该饮料具有特殊的毛酸浆果味,色泽亮黄,口感清爽。
Using high quality Physalis pubescens as raw materials, P. pubescens beverage was produced. The processing condition and formula was optimized through single-factor experiment and orthogonal exper/ment. The results showed that the optimal formula were as follows： P. pubescens 19%, sugar 8% and citric acid 0.20%, composite stabilizer addition 0.19% （xanthan gum 0.09%, carboxymethyl cellulose 0.05%, pectin 0.05%）. The beverage had the special flavor of P. pubescens, with brilliant yellow color and refreshing taste.
出处
《中国酿造》
CAS
北大核心
2016年第5期192-195,共4页
China Brewing
关键词
毛酸浆
饮料
配方
优化
Physalis pubescens
beverage
formula
optimization
