摘要
选取黑参浓缩液、桑椹浓缩液、黄精浓缩液与蜂蜜添加量等单因素为试验因子,采用L9(34)正交试验对饮品的滋味、气味和组织状态等进行综合评分,确定最佳的原料配比方案为:黑参浓缩液20%,桑椹浓缩液30%,黄精浓缩液10%,蜂蜜20%。按此配方生产的饮品口味纯正,口感细腻柔和,气味芳香,具有极高的营养价值。
Single factors such as black ginseng concentrated solution,mulberry concentrated solution,Huangjing concentrated solution and honey were selected as experimental factors.L9(34)orthogonal test was used to comprehensively evaluate the taste,smell,tissue state and other sensory states of the drink to determine the best raw material ratio was determined as follows:Black ginseng concentrated solution 20%,mulberry concentrated solution 30%,Polygonatum sibiricum Red concentrated solution 10%,honey 20%.The drink produced by this formula has pure taste,delicate and soft taste,fragrant smell,and high nutritional value.
作者
高雪峰
王松
赵春芳
郭建鹏
綦占文
Gao Xuefeng;Wang Song;Zhao Chunfang;Guo Jianpeng;Qi Zhanwen(China Academy of management,Beijing 100032,China;Changchun Institute of Applied Chemistry,Chinese Academy of Sciences,Changchun 130000,China;School of pharmacy,Jilin University,Changchun 130000,China;School of pharmacy,Yanbian University,Yanji 133000,China;Jilin International Chamber of Commerce,Changchun 130000,China)
出处
《现代食品》
2020年第12期53-54,67,共3页
Modern Food
关键词
黑参
饮品
研制
Black ginseng
Beverage
Development
