摘要
以恰玛古为原料,对恰玛古饮料生产加工工艺进行研究。通过对恰玛古饮料的单因素、正交试验分析得到最佳配方:糖7%,柠檬酸0.11%,蜂蜜0.9%,稳定剂0.15%。影响因素以柠檬酸为主,其次是恰玛古汁料水比,再次是糖,最后是稳定剂。利用实验室现有的条件,对恰玛古饮料加工工艺进行进一步的验证、改进与完善。旨在研制开发出一种营养丰富、口感独特,除消暑解渴外还能增进人体消化功能的特色恰玛古保健饮料。
With the raw materials,this experiment mainly studies manasseh to just drink production and processing technology. Through the drinks and just single factor and orthogonal experimental analysis to get the best formula： sugar 7%,citric acid 0.11%,honey 0.9%,stabilizer 0.15%.Influence factors including citric acid,sauce and water,sugar,the stabilizer.Use the existing conditions of the laboratory,and processing technology of the ancient drink just further validation is improved and perfected.
出处
《农产品加工（下）》
2011年第11期121-124,共4页
Farm Products Processing
关键词
恰玛古
试验内容
单因素
正交试验
brassica campestris
craft
single factor
orthogonal experiment
