摘要
以芒果浓缩汁、百香果浓缩汁、蔗糖、羧甲基纤维素钠为原料制备芒果百香果复合饮料,并采用正交试验设计优化制备工艺。结果表明,当芒果浓缩汁添加量为11.0%,百香果浓缩汁添加量为4.0%,蔗糖添加量为7.5%,羧甲基纤维素钠添加量为0.3%时,芒果百香果复合饮料的感官品质最佳,其感官得分为(88.56±1.09)分。
Mango compound passion fruit beverage was prepared from mango concentrated juice,concentrated juice of passion fruit,sucrose and CMC-Na,and the preparation process was optimized by orthogonal experiment design.The results showed that when the mango passion fruit compound juice prepared by adding 11.0%mango concentrated juice,4.0%passion fruit concentrated juice,7.5%sucrose and 0.3%CMC-Na,the sensory quality score of the beverage was(88.56±1.09)points.
作者
陈婉明
黄丽玉
陈惠卿
谢三都
CHEN Wanming;HUANG Liyu;CHEN Huiqing;XIE Sandu(College of Life Science and Chemistry,Minnan Science and Technology University,Quanzhou,Fujian 362332,China)
出处
《农产品加工》
2023年第16期25-28,共4页
Farm Products Processing
基金
泉州市高等职业教育技能名师工作室项目(QZGZS-2019-02)。
关键词
复合果汁
感官品质
芒果
百香果
compound juice
sensory quality
mango
passion fruit
