摘要
以甘孜梨果仙人掌果为主要原材料,辅以海南仙人掌果、金川雪梨、刺梨水提液研制一款复合饮料,以感官评分为评价指标,采用单因素、正交试验对复合饮料的配方进行优化。结果表明,复合饮料的最佳配方为甘孜梨果仙人掌果果汁添加量45%、海南仙人掌果果汁添加量20%、金川雪梨汁添加量30%、刺梨提取液添加量1%,按此配方制备得到的复合饮料色泽亮丽,组织状态良好,口感爽滑,酸甜适宜。
A compound beverage was developed with the Opuntia ficus-indica fruit produced in Ganzi as the main raw material,supplemented with the prickly pear produced in Hainan,Jinchuan snow pear,and roxburgh rose water extract.The sensory score was used as the evaluation index,and the formula of the compound beverage was optimized by single factor and orthogonal test.The results showed that the best formula of the compound beverage was obtained as 45%of Ganzi Opuntia ficus-indica fruit juice,20%of Hainan prickly pear juice,30%of Jinchuan snow pear juice,and 1%of roxburgh rose water extract.The compound beverage prepared according to this formula has bright color,good texture,smooth taste,and appropriate sweetness and sourness.
作者
王静霞
贡佳欣
魏明英
隋明
WANG Jingxia;GONG Jiaxin;WEI Mingying;SUI Ming(Sichuan Technology and Business College,Dujiangyan 611830,China)
出处
《现代食品》
2024年第15期105-109,共5页
Modern Food
基金
四川工商职业技术学院院级课题(2019NC06)
四川省教育厅职业教育教改项目(GZJG2022-383)。
关键词
梨果仙人掌果
刺梨
雪梨
复合饮料
正交试验
Opuntia ficus-indica fruit
roxburgh rose
snow pear
compound beverage
orthogonal test
