摘要
以红枣、大豆为主要原料,研制红枣豆奶复合饮料。以饮料感官评价为指标,通过单因素试验和正交试验确定饮料最佳配方:红枣汁和豆奶的混合比例为4∶6(体积比)、混合汁添加量为40%、柠檬酸添加量为0.08%、白砂糖添加量为6%、黄原胶添加量为0.3 g/100 mL、卡拉胶添加量为0.03 g/100 mL、单甘酯添加量为0.01 g/100 mL。在此条件下制得的红枣豆奶复合饮料感官评分最高,富有红枣和豆奶双重风味,具有较好的市场推广潜力。
Jujube and soy were chosen as the raw materials to develop beverage.Sensory evaluation was chosen as the index,and the single factor test and orthogonal test were used to get the optimum formula of the beverage.The optimum formula of the beverage were as follows,jujube juice soy milk ratio of 4∶6(volume ratio),mixed juice amount of 40%,the sugar content of 6%,the citric acid content of 0.08%.xanthan gum and carrageenan were chosen as stabilizer with amount of 0.3 g/100 mL and 0.03 g/100 mL separately,monoglycerides was used as stabilizer with amount of 0.01 g/100 mL.The compound beverage of Jujube and soy milk was nutritionally complete,and has high promotional value.
作者
马井喜
郑宋友
吴淑清
MA Jing-xi;ZHENG Song-you;WU Shu-qing(Food Science and Engineering College of Changchun University,Changchun 130022,Jilin,China;Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321000,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第23期117-121,共5页
Food Research and Development
关键词
红枣
豆奶
饮料
感官评价
正交试验设计
jujube
soy milk
beverage
sensory evaluation
orthogonal experiment design
