摘要
以接骨木莓和药食同源水果桑葚为原料,采用单因素试验和正交试验设计,研究原辅料及复配稳定剂配比对产品口感、风味、稳定性的影响。结果表明:原辅料最优配比为接骨木莓汁8.60%、桑葚汁14.50%、白砂糖6.60%、DL-苹果酸0.12%;复配稳定剂最佳配比为汉生胶0.044%、卡拉胶0.022%、羧甲基纤维素钠0.030%。在该最优配方下生产的接骨木莓桑葚复合饮料色泽紫黑色、果香浓郁、酸甜爽口,营养丰富。
Using elderberry and medicinal and edible homologous fruit mulberry as raw materials,single factor experiment and orthogonal experiment design were used to study the effects of raw and auxiliary materials and compound stabilizer ratio on the taste,flavor and stability of the product.The results showed that the optimal ratio of raw materials was 8.60%of elderberry juice,14.50%of mulberry juice,6.60%of white granulated sugar,and 0.12%of DL-malic acid,and the optimal ratio of complex stabilizer was 0.044%of Hansegum,0.022%of carrageenan,and 0.030%of sodium carboxymethyl cellulose.The compound beverage of elderberry and mulberry produced under the optimal formula was purplish black in color,rich in fruit flavor,sweet and sour and rich in nutrition.
作者
雷勇
尹俊涛
刘艳怀
代绍娟
袁莹莹
LEI Yong;YIN Juntao;LIU Yanhuai;DAI Shaojuan;YUAN Yingying(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)
出处
《食品工业》
CAS
2023年第8期27-30,共4页
The Food Industry
关键词
接骨木莓
桑葚
复合饮料
正交试验
elderberry
mulberry
compound beverage
orthogonal experiment
