摘要
以罗汉果、干柠檬片、金桔干为原料,研制罗汉果复合饮料。以感官评分为指标,采用单因素试验和正交试验优选罗汉果复合饮料的最佳工艺条件和配方。结果表明,罗汉果复合饮料的最佳浸提条件为温度80℃,浸提时间40 min,料液比1∶40(g/mL);最佳配方为:罗汉果、干柠檬片、金桔干的质量比为4∶1.5∶1.5。采用该工艺和配方生产的产品呈棕黄色,澄清透明,色泽风味佳。
A compound beverage of siraitiae fructus was prepared using siraitiae fructus,lemon slices and kumquat as the main raw materials.With sensory score as the index,the single factor experiment and orthogonal design were employed to optimize the formulation and technology parameters of the compound beverage.The results showed that the optimal extraction conditions were as follows:the temperature was 80℃,the extraction time was 40 min,and the ratio of material to liquid was 1∶40(g/mL).And the optimal formulation of the compound beverage was siraitiae fructus∶lemon slices∶kumquat=4∶1.5∶1.5.The compound beverage produced by this formulation and process was brown,clear and transparent with favourite flavor.
作者
张锐锐
王晶晶
林家逊
许有瑞
ZHANG Rui-rui;WANG Jing-jing;LIN Jia-xun;XU You-rui(College of Pharmacy,Guilin Medical University,Guilin 541004,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第4期136-140,共5页
Food Research and Development
关键词
罗汉果
复合饮料
柠檬片
金桔
感官评价
正交试验设计
siraitiae fructus
compound beverage
lemon slices
kumquat
sensory evaluation
orthogonal experimental design
