摘要
以黄精、桑椹、枸杞为主要原料研制一款复合饮料。通过单因素试验和正交试验,以感官评价为指标,确定该复合饮料的最佳配比。并对其理化指标、微生物指标等进行测定。结果表明,黄精提取液、桑椹提取液、枸杞提取液体积比为15∶15∶10,混合汁体积分数为10%,糖浆添加质量分数为混合饮料的22%,柠檬酸添加量为1.43 g/L为该黄精复合饮料的最优配比。在此最佳条件下,黄精复合饮料的感官评分为91.75分,饮料颜色澄清、营养丰富、口感俱佳。
Using Polygonatum,mulberry,and wolfberry as the main raw materials,Developed a Polygonatum compound beverage with health care function and rich nutrition.Through single factor experiment and orthogonal experiment method to determine the best ratio of the compound beverage,sensory evaluation is used as evaluation indicators,and measure its physical and chemical index,microbial index.The results showed that the best formula of Polygonatum sibiricum compound beverage was Polygonatum sibiricum extract,mulberry extract,wolfberry extract volume ratio of 15∶15∶10,mixed juice volume fraction was 10%,syrup added mass fraction was 22%of mixed beverage,Citric acid 1.43 g/L.The sensory score was 91.75 in this optimal condition,the beverage is clear in color,rich in nutrition,and tastes good.
作者
袁林祥
王杰
YUAN Linxiang;WANG Jie(School of Pharmacy,Hu'nan University of Traditional Chinese Medicine,Changsha,Hu'nan 410208,China)
出处
《农产品加工》
2022年第9期58-61,共4页
Farm Products Processing
基金
湖南省大学生创新创业训练计划项目(湘教通[2020]191号-2611)
湖南中医药大学2020年度中药学一级学科开放基金(科函[2020]5号-2020ZYX04)
湖南省一流学科中药学(校行科字[2018]3)。
关键词
黄精
桑椹
枸杞
复合饮料
工艺
感官评价
Polygonatum sibiricum
mulberry
wolfberry
compound beverage
ylitol
sensory evaluation
