摘要
以芫根和苹果为原料,研究了芫根苹果复合饮料的生产工艺及其稳定性。以感官评分为指标,通过单因素和正交试验确定复合饮料的最佳配方为:芫根汁25%,苹果汁35%,蔗糖5%,柠檬酸0.06%,当复合稳定剂添加量为0.2%黄原胶+0.1%海藻酸钠时,饮料稳定性最好。最终制得的饮料口感清爽、均匀协调、兼具芫根和苹果的清香味。
In this study, Brassica rapa L and apple were used as the raw material to research the production technology and stability of the compound beverage of Brassica rapa L and apple.Sensory evaluation was taken as the index and the optimal ratio of compound beverage was determined by single factor test and orthogonal test, and the results indicated the optimal formula was 25% of Brassica rapa L juice, 35% of apple juice, 5% of sugar and 0.06% of citric acid. When the amount of compound stabilizer was 0.2% of xanthan gum and 0.1% of sodium alginate, the stability was best. The achieved product tasted fresh, even and harmonious, with the fragrance of Brassica rapa L and apple.
作者
杜亚飞
周雨珂
邓逢时
岳芙好
杨永康
张宁
DU Yafei;ZHOU Yuke;DENG Fengshi;YUE Fuhao;YANG Yongkang;ZHANG Ning(College of Chemistry and Life Sciences,Chengdu Normal University;Food Fermentation Institute,Chengdu Normal University;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources,ChengDu SiChuan,611130,China)
出处
《高原农业》
2021年第6期605-611,共7页
Journal of Plateau Agriculture
关键词
芫根
苹果
复合饮料
稳定性
Brassica rapa L
apple
compound beverage
stability
