摘要
以苦瓜汁、香瓜汁、白砂糖为主要原料,并配以其它辅料,研究苦瓜香瓜消暑饮料的最佳配方。通过单因素试验和正交试验确定了饮料的最佳配方:苦瓜汁15%,香瓜汁12%,白砂糖10%和复合稳定剂(海藻酸钠:羧甲基纤维素钠:黄原胶的复合体1:1:1)0.2%,得到具有苦瓜和香瓜风味,口感清新爽口的苦瓜香瓜消暑饮料。
Balsam pear and muskmelon were used to produce a kind of summer drink. The optimal formula of beverage was that balsam pear juice was 15%, muskmelon juice was 12%, white granulated sugar was 10% and compound stabilizer （sodium alginate, sodium carboxymethyl cellulose and xanthan gum in 1 ： 1 ： 1） was 0.2%. The fresh and tasty drink was rich in flavor of balsam pear and muskmelon.
出处
《食品工业》
北大核心
2013年第2期75-78,共4页
The Food Industry
关键词
苦瓜
香瓜
消暑饮料
balsam pear
muskmelon
summer drink
