摘要
以木瓜、枸杞为原料,研究一种木瓜枸杞复合饮料。在单因素试验的基础上,采用正交设计,对木瓜汁与枸杞汁比例、白砂糖、柠檬酸三个因素进行优化。试验结果表明:木瓜汁与枸杞汁质量比为4︰3,加糖量为8%,加酸量为0.16%时,做出的饮料成品口感、色泽及组织状态均为最佳。
Papaya, woltberry were used as the raw materials to process a kind ofpapaya-wolfoetry composite beverage. On the basis of single-factor test, orthogonal design was utilized to optimize the three factors, that is, ratio of papaya and wolfoerry juice, sucrose and citric acid. The results showed that the best formula was as follows： m（papaya juice） ： m（woltberry juice）=4 ： 3, sucrose 8%, citric acid 0.16%, finished drinks taste color and organization of state are the best.
出处
《食品工业》
北大核心
2013年第9期46-48,共3页
The Food Industry
基金
国家级大学生创新创业训练计划项目(20121046703)
关键词
木瓜
枸杞
白砂糖
柠檬酸
papaya
medlar
sucrose
citric acid
