摘要
以采用柠檬皮脱腥处理的海带浸提液、番茄汁、草莓汁为原料研制出复合饮料。通过单因素实验和正交实验,在蔗糖和柠檬酸添加量分别为6%和0.3%的基础上,确定复合饮料的最佳配比为:每100ml复合饮料中含番茄汁14ml、草莓汁14ml、海带汁6ml。
A compound beverage was made from lemon peel -deodorized kelp extract,tomato juice and strawberry juice.By single-factor and orthogonal experiments and based on 6% sugar and 0.3% citric acid,the optimal dosages of tomato juice,strawberry juice and kelp extract in 100 ml of the compound beverage were determined as 14 ml,12 ml and 6 ml,respectively.
出处
《饮料工业》
2009年第12期26-28,共3页
Beverage Industry
关键词
海带
番茄
草莓
柠檬
复合饮料
kelp
tomato
strawberry
lemon
compound beverage
