摘要
以酸浆为原料,以果汁饮料传统制作工艺理论为基础,通过单因素实验和正交试验确定了酸浆饮料的最佳配方,以及均质压力,并对其进行了感官评价。最优的配方比例是蔗糖为10%、以一水柠檬酸和抗坏血酸按照1∶1复配的酸味剂为0.07%、稳定剂为0.08%,均质压力为15MPa。制备的酸浆饮料色泽鲜艳、酸甜适中、具有酸浆特有的香气、有较好的保健功能。
Physalis was used as raw material to develop beverage. Sensory evaluation,single factor test and orthogonal test were used to get the optimum formula of the beverage and the homogeneous pressure. The sucrose content was 10%;the ascorbic acid and ascorbic acid in a 1∶1 complex content was 0.07%;the stabilizer content is 0.08%;the homogeneous pressure is 15MPa. The formula can obtain the beverage with a stabe system,unique flavor,bright colors and better health function.
出处
《饮料工业》
2015年第5期57-60,共4页
Beverage Industry
关键词
酸浆
高压均质
饮料
研发
physalis
beverage
research and development
high pressure homogenization
