摘要
以灯笼草和山楂为主要原料,通过单因素试验和正交实验,结合感官评价方法,研究了灯笼草山楂复合饮料最佳配方。结果表明:山楂汁添加量对产品影响最大,灯笼草添加量次之,再次为柠檬酸添加量和白砂糖添加量;最佳工艺为山楂汁添加量16%、灯笼草汁添加量10%、白砂糖添加量18%、柠檬酸添加量0.05%;经检测,灯笼草山楂复合饮料符合国家标准。
Using hawthorn and Physalis alkekengil var. franchetii as the main raw materials, the best formula of compound beverage of Physalis alkekengil and hawthorn was studied through single factor experiment and orthogonal test. The results showed that the quantity of hawthorn had the biggest influence on product,followed by the quantity of Physalis alkekengil var. franchetii ;the best formula of compound beverage was hawthorn 16% ,Physalis alkekengil var. franchetii 10% ,citric acid 0. 05% ,sugar 18%. It was up to the standard in testing.
出处
《北方园艺》
CAS
北大核心
2013年第23期146-148,共3页
Northern Horticulture
关键词
山楂
灯笼草
复合饮料
hawthorn
Physalis alkekengil var. franchetii
compound beverage
