摘要
初步探讨黄花菜、金银花为主要原料加工复合饮料。以感官评分、理化指标和菌落总数为评价指标,通过单因素试验与正交试验筛选出最佳配比。结果表明:黄花菜40%、金银花15%、白砂糖8%、柠檬酸0.08%的饮料营养丰富,口感适宜。
The compound beverage was processed with the daylily and honeysuckle as main raw material. The optimum proportion was selected by the single factor test and orthogonal test. The results showed that： the beverage nutrition was rich by 40 % daylily, 15 % honeysuckle, 8 % sugar, 0.08 % citric acid, it tastes good.
出处
《食品研究与开发》
CAS
北大核心
2015年第24期83-85,共3页
Food Research and Development
基金
重庆工贸职业技术学院2013届"大学生创新实践及毕业设计项目"
关键词
黄花菜
金银花
饮料
daylily
honeysuckle
beverage
