摘要
以铁皮石斛、红枣和枸杞为原料,白砂糖、柠檬酸为辅料,通过单因素试验,考察铁皮石斛提取液、红枣汁、枸杞汁、白砂糖、柠檬酸等原料不同添加量对复合饮料感官品质的影响.采用正交试验,对复合饮料配方进行优化,确定铁皮石斛红枣枸杞复合饮料最优的配方.实验结果表明,铁皮石斛提取液25%、红枣汁25%、枸杞汁18%、白砂糖9%、柠檬酸0.04%为铁皮石斛复合饮料的最佳配料比,按此配方制备的复合饮料呈淡黄色,组织均匀质地细腻,无沉淀分层,酸甜可口,风味协调柔和,具有铁皮石斛、红枣、枸杞特有的混合香味,感官评分最高.
Using Dendrobium officinale,wolfberry and red dates as raw materials,white granulated sugar and citric acid as auxiliary materials,through a single factor test,the effect of different addition amounts of Dendrobium officinale extract,red jujube juice,wolfberry juice,white granulated sugar,citric acid and other raw materials on the sensory quality of compound beverages was investigated.Orthogonal test was used to optimize the compound beverage formula and determine the optimal preparation process of Dendrobium officinale red jujube and wolf berry compound beverage.The experimental results show that 25%of Dendrobium officinale extract,25%of red date juice,18%of wolfberry juice,9%of white sugar and 0.04%of citric acid are the best ingredients ratio of Dendrobium officinale compound beverage.Yellow,uniform in texture andfine in texture,without precipitation and stratification,sweet and sour,harmonious and soft in flavor,with the unique mixed aroma of Dendrobium officinale,red dates,and wolfberry,and the highest sensory scores.
作者
刘根梅
刘永吉
黄子寒
LIU Genmei;LIU Yongji;HUANG Zihan(School of Food Science and Technology,Shaoguan University,Shaoguan 512005,Guangdong,China;Guangdong Provincial Key Laboratory of Utilization and Conservation of Food&Medicinal Resources in Northern Region,Shaoguan University,Shaoguan 512005,Guangdong,China)
出处
《韶关学院学报》
2024年第6期1-5,共5页
Journal of Shaoguan University
基金
韶关市科技计划项目(210718104531501)
韶关学院重点科研项目(SZ2020KJ10)。
关键词
铁皮石斛
复合饮料
单因素试验
正交试验
Dendrobium officinale
compound beverages
single factor test
orthogonal test
