摘要
为获得最佳风味的乌干菜苹果薄荷复合饮料,用乌干菜原汁、苹果汁、薄荷汁、蔗糖和柠檬酸进行了5因素4水平的正交设计试验。结果表明,将90mL乌干菜原汁与15mL苹果汁混合后,加入3mL/L的薄荷汁、6g/100mL的蔗糖和1.5g/L的柠檬酸,所得的乌干菜复合饮料综合感官品质最好。
For development of a compounded juice from pickled mustard, apple and mint with high sensory quality, a orthogonal test of L16（45） was conducted. The results indicated that a product compounded with 90 mL of pickled mustard juice, 15 mL of apple juice, 3 mL/L of mint extract, 6 g/100 mL of sugar, and 1.5 g/L of citric acid has the highest sensory score.
出处
《食品科技》
CAS
北大核心
2008年第8期42-44,共3页
Food Science and Technology
基金
浙江省"食品科学与工程"重中之重学科开放基金项目(ZSZKF200703)
绍兴市-浙江大学院校合作专项资金项目(2007709)
关键词
乌干菜
苹果
薄荷
复合饮料
正交试验
dried pickled mustard
apple
mint
compounded juice
orthogonal test
