摘要
以佛手瓜和甜玉米为原料,通过单因素试验和正交试验对复合饮料进行工艺研究。结果表明,佛手瓜汁与甜玉米汁配比5∶5,白砂糖添加量8%,柠檬酸添加量0.10%为最优组合,在此组合下感官评分最高。
Chayote and sweet corn as the main material,a complex beverage was developed by single factor and orthogonal experiment.The result showed the optimal formula was the ratio of chayote and sweet corn 5∶5,sugar 8%,citric acid 0.10%.The sensory score was best using this formula.
作者
矫玉翠
JIAO Yucui(Shanghai Kangshi Food Technology Limited Company,Shanghai 201404,China)
出处
《农产品加工》
2019年第12期47-49,共3页
Farm Products Processing
关键词
佛手瓜
甜玉米
工艺
复合饮料
正交试验
chayote
sweet corn
formula
compound beverage
orthogonal experiment
