摘要
以新鲜的火龙果和黑木耳为主要原料研发出一款风味独特、健康营养、符合现代人群切实需求的功能性复合饮料,并以感官评价得分为依据,通过单因素试验和正交试验对火龙果汁与黑木耳汁配比以及白砂糖、柠檬酸、海藻酸钠的加入量进行了优化。结果表明:火龙果黑木耳复合饮料的最优配方为火龙果汁与黑木耳汁配比为2∶1、白砂糖加入量10%、柠檬酸加入量0.08%、海藻酸钠加入量0.20%;在此条件下制得的火龙果黑木耳复合饮料呈紫红色,色泽纯正均匀,组织状态稳定,酸甜适宜,口感细腻,具有火龙果和黑木耳特殊的香气,品质最佳,感官评分为89.8分,符合大众饮用需求,具有广阔的市场前景。
This experiment,using fresh pitaya(Hylocereus undatus)fruit and black fungus(Auricularia auricula)as main raw materials,aims to develop a functional compound drink with unique flavor and healthy nutrition for the practical needs of modern people.Taking the sensory evaluation score as an indicator,the ratio of pitaya juice to black fungus juice,and the addition amount of white granular sugar,citric acid and sodium alginate were selected and optimized through the single factor experiment and the orthogonal test.The results showed that the optimal formular consisted of a 2∶1 ratio of pitaya juice to black fungus juice,white granular sugar 10%,citric acid 0.08%and sodium alginate 0.20%.Consequently,the prepared compound beverage of pitaya and black fungus was purple-red,pure and uniform in color,and stable in tissue state,tasting sweet-sour and delicate,meanwhile had a special aroma of pitaya and black fungus;with the best quality,it scored 89.8.It is suitable for most people to drink and has a broad market prospect.
作者
肖敏
丁燕
魏彦梅
XIAO Min;DING Yan;WEI Yan-mei(Linfen Vocational and Technical College,Linfen 041000,PRC)
出处
《湖南农业科学》
2022年第10期61-65,共5页
Hunan Agricultural Sciences
关键词
火龙果
黑木耳
复合饮料
单因素试验
正交试验
pitaya
black fungus
compound drink
single factor test
orthogonal test
