摘要
以鲜葛根汁和用柠檬皮脱腥处理的海带浸提液为原料,研制出鲜葛根海带复合饮料。经过单因素试验和正交试验得出:在0.3%柠檬酸添加量的基础上,复合饮料的最佳配比为:每100g复合饮料中含海带浸提液12g、葛根汁18g、蔗糖5.5g。
A compound beverage was made from fresh Puerariae radix juice and kelp extract deodorized with lemon peel. Through single-factor and orthogonal experiments,the optimal formula of the beverage was determined as （in 100 g beverage） Puerariae radix juice 18 g, kelp extract 12 g and sugar 5.5 g, based upon 0.3% citric acid.
出处
《饮料工业》
2011年第11期22-24,共3页
Beverage Industry
关键词
葛根
海带
柠檬皮
复合饮料
Puerariae radix
kelp
lemon peel
compound beverage
