摘要
以红枣、五味子浸提汁为主要原料,添加复原乳、白砂糖及适量稳定剂,经L9(34)正交试验确定其最佳配方。当五味子汁、红枣汁、复原乳、白砂糖的添加量分别为10ml、60ml、120ml、5g时,饮料的感官评分最高。
The juices of jujube and Schisandra chinensis used as the main materials were mixed with reconstituted milk,sugar and an appropriate dosage of stabilizers to make a compounded milk beverage.By L9（34）orthogonal experiments,the optimum formula of the compounded milk beverage of jujube and Schisandra chinensis was determined.Schisandra chinensis juice 10 ml,jujube juice 60 ml,reconstituted milk 120 ml and sugar 5 g gave a beverage with the highest scores of sensory evaluation.
出处
《饮料工业》
2010年第9期19-22,共4页
Beverage Industry
关键词
五味子
红枣
复原乳
复合饮料
Schisandra chinensis
jujube
reconstituted milk
compounded beverage
