摘要
以桑葚果、干枸杞子、炒制决明子提取液为原料,添加白砂糖、柠檬酸等,研制一款具有缓解视疲劳且饮用,携带方便的保健饮料。研究通过原料预处理、配比、过滤和添加辅料等得出加工工艺规程,通过单因素实验,分析复合汁添加比例、白砂糖、柠檬酸添加量对保健饮料的感官品质影响,在此基础上,通过正交试验,确定保健饮料最佳配方。结果表明,影响保健饮料感官品质因素的主次顺序为三种复合汁比例、柠檬酸添加量、白砂糖添加量。保健饮料最佳配方为桑葚提取液添加量∶枸杞子添加量∶决明子添加量比例为30∶4∶1,白砂糖添加量为9%,柠檬酸添加量0.16%。该条件下制得饮料颜色紫红,清新清爽,香气淡雅,均匀一致,酸甜可口,口感最佳。
A healthy and portable drink that could relief eye tiredness is developed using mulberry, dried lycii fructus and fried cassia seed concentration extract as ingredients, with white sugar and citric acid. By preprocessing, ratio-test, filter test and adding exrtra flavor the research for this drink concludes a processing procrdure. This research has analysed the influence of the quality of ratio of white sugar and amount for citric acid, proportion of compound juice on healthy drink through single factor experiment. Based on the above tests the best formula for healthy drink is determined. The result shows the importance of the taste in order would be ratio of addictives in compound juice, amount of white sugar and citric acid added. The best recipe can be concluded as follow: the ratio of mulberry, goji berry and cassia would be: 30 : 4 : 1, white sugar is 9% and citric acid is 0.16%. With this recipe, the healthy drink presents beautiful violet color. The taste for this drink is fresh with fruity aromas, pleasant sweetness and sourness, which is the best.
作者
林小晖
郑贤惠
陈加凤
陈惠娜
LIN Xiao-hui;ZHENG Xian-hui;CHEN Jia-feng;CHEN Hui-na(ZhangZhou College of Science & Technology, Zhangzhou 363202, China;Fujian Kangzhiwei Foods Indoustry Co,, Ltd, Zhangzhou 363002, China)
出处
《饮料工业》
2019年第2期20-26,共7页
Beverage Industry
