摘要
采用单因素和响应曲面优化试验方法进行工艺配方筛选,研究了红枣和芦荟为主要原料生产芦荟红枣复合饮料的工艺配方。结果表明,红枣汁30%～40%、芦荟汁10%～20%、添加白糖量4%～6%和柠檬酸0.06%～0.08%时生产出的产品感官评定结果较好。在上述用量范围内,芦荟汁、柠檬酸、白糖用量对产品品质有显著影响(P<0.05,而红枣汁量在30%～40%范围内对产品质量没有显著影响(P>0.05)。经优化分析,取得了芦荟红枣复合饮料的最佳配方为红枣汁37.47%、芦荟汁14.71%、柠檬酸量0.07%、白糖4.90%
A process of aloe-jujube compound beverage which use aloe and jujube as main materials and take citric acid and sugar for minor materials was studied.The results showed the best taste was a combination of jujube juice 30%～40%,aloe juice 10%～20%,sugar 4%～6% and citric acid 0.06%～0.08%.Factors affecting the beverage quality were analyzed and the best combination was determied.The best direction for this compound beverage production was jujube juice 37.47%,aloe juice14.71%,sugar 4.90% and citric acid 0.07%.
出处
《西北林学院学报》
CSCD
北大核心
2007年第5期136-139,共4页
Journal of Northwest Forestry University
关键词
芦荟
红枣
复合饮料
响应曲面设计
aloe
jujube
compound
beverage
response surface design
