摘要
以蒲公英、绿豆为主要原料,加之白砂糖、柠檬酸等辅料,经科学加工调配制成一种具有清热解暑、抗菌消炎、杀灭病毒功能的蛋白质饮料。重点对饮料的工艺、配方组成及关键技术进行了研究。通过正交实验及方差分析,确定出该饮品的最佳配方为:每100mL饮料中添加蒲公英绿豆复合汁40mL、白砂糖6g、柠檬酸0.1g、蜂蜜2mL、水57.5mL,此时的口味为最佳。
Taking dandelion, mung bean as the primary materials, sugar, citric acid and so on as supplementary materials,the drink of protein with the functions of heat and hotness-cleaning, antibiosis and antiphlogosis, viral inactivation in light of scientific processing was developed. Through the orthogonal experiment and variance analysis,the optimum formulation of the prescription was mung bean and dandelion compound juice 40mL, sugar 6g, citric acid 0.1 g, honey 2mL,water 57.5mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期166-168,共3页
Science and Technology of Food Industry
关键词
蒲公英
绿豆
复合汁
工艺
配方
dandelion
mung bean
compound juice
processing
prescription
