摘要
以杨梅汁、葛根、葛花为主,配合菊花、甘草进行醒酒饮料的配方研究、效果研究和生产研究。通过单因素实验和一元回归正交试验分析,得到醒酒饮料的最优配方为:每升杨梅汁中,葛根95.0 g,葛花10.0 g,菊花7.0 g,甘草11.0 g。用此配方加工成的醒酒饮料风味口感均较佳。
The research on the formula, the functions, and the production of sobering beverage with red bayberry juice, puerarin, pueraria flower as main materials, and chrysanthemum and licorice as auxiliary materials was carried out. Through single factor test and a regression orthogonal experiment analysis, the optimal formula of sobering beverage was obtained as follows： the addition levels of puerarin, pueraria flower, chrysanthemum and licorice were 95.0 g,10.0g ,7.0 g, 11.0 g respectively in 1.0 L red bayberry juice.The produced sobering beverage had enjoyable taste.
出处
《酿酒科技》
北大核心
2013年第3期71-74,共4页
Liquor-Making Science & Technology
基金
广东省科技攻关项目(2009B020312017)
韶关市科技计划项目(2009-08)
香港铭源基金科研项目(2010-7)
关键词
醒酒饮料
杨梅
葛根
正交实验
配方
sobering beverage
red bayberry
radix pueraria
orthogonal experiment
formula
