摘要
为研制一款具有抗菌降火的复合饮料,本试验以紫苏、贡梨和茶为原材料,辅以白砂糖、柠檬酸,使用果胶酶、抗坏血酸作为复合稳定剂,并通过单因素试验与正交试验确定了该复合饮料的最佳工艺条件。结果表明,当贡梨汁添加量为60 mL、茶水添加量为40 mL、紫苏汁添加量为20 mL、白砂糖添加量9 g、柠檬酸添加量为10 mL、复合稳定剂添加量为2 mL时,产品兼具紫苏、绿茶与贡梨的香味,口感细腻均匀,清凉解渴。
In order to develop a compound beverage that can fight against viruses and heat-clearing.This research used pear,tea,Perilla frutescens as the main raw material,white granulated sugar,citric acid for seasoning,pectinase,ascorbic acid for compound stabilizer.It set up single factor experiment and orthogonal test to ensure the best formula for the compound beverage.The research found that when the dosage of pear juice was 60 mL,tea was 40 mL,perilla juice was 20 mL,white granulated sugar was 9 g,citric acid was 10 mL,and compound stabilizer was 2 mL,the product had the flavor of Perilla,green tea and pear,and the taste was delicate.
作者
汤璐
傅德智
吕胤铭
曾意琳
徐波
Tang Lu;Fu Dezhi;Lyu Yinming;Zeng Yilin;Xu Bo(Guangzhou Institute of Technology and Business,Guangzhou 510800,China;Shenzhen Zhongjianlian Testing Co.,Ltd.,Shenzhen 518110,China)
出处
《现代食品》
2020年第19期101-105,共5页
Modern Food
关键词
紫苏
贡梨
茶
复合饮料
加工工艺
Perilla frutescens
Pear
Tea
Compound beverage
Processing technology
