摘要
对荷叶饮料的配方优化进行研究，在单因素及正交试验的基础上，以荷叶汁、山楂陈皮汁、菠萝汁、蜂蜜为配方的主要影响因素，采用均匀设计对配方进行优化，得到的最佳配方为：荷叶汁56．35％，山楂陈皮汁10％，蜂蜜10％，菠萝汁3～6％。根据最佳配方研制的饮料酸甜适口、具有浓郁协调的荷叶、菠萝等特有清香。并测得饮料中总黄酮含量为5．8mg／100mL，是一款具有保健功能的新型荷叶饮料。
The ingredient of lotus leaf drinks were optimized in this study. The effects of lotus leaf juice, hawthorn and dried tangerine peel juice, pineapple juice and honey on drink quality were investigated by single factor test and orthogonal test. The uniform design and a sensory estima- tion method were further used to optimize the ingredient of lotus leaf drinks. The result indicated the optimum ingredient was as follows： lotus leaf juice 56.35%, hawthorn and dried tangerine peel juice 10%, honey 10% and pineapple juice 3%-6%. Under these conditions, the quality of lotus leaf drinks was greatly improved, which has good taste and harmonious odor. The content of flavonoid in the lotus leaf drinks was 5.8mg/100ml.
出处
《中国酿造》
CAS
2012年第12期140-143,共4页
China Brewing
基金
武汉市科技局十大科技专项配套平台建设资助项目(201021037379)
关键词
荷叶
饮料
均匀设计
优化
lotus leaf
drinks
uniform design
optimization
