摘要
以榴莲为原料,研究了榴莲原汁、白砂糖和柠檬酸添加量对榴莲果汁饮料的感官指标的影响,并研究了榴莲果汁饮料的最佳稳定剂和添加量。在单因素实验基础上,应用Box-Bohnken响应面优化技术对工艺参数进行了优化。结果表明,以海藻酸钠作为榴莲果汁饮料的稳定剂最好;榴莲果汁饮料的最佳工艺参数为:榴莲原汁27.62%,白砂糖6.21%,柠檬酸0.04%,海藻酸钠0.07%。该产品有榴莲特有的香味,美味可口。
The influences of the addition of durian juice,sucrose and citric acid on durian juice drinking sensory were investigated using durian as test material,and optimal stabilizer was investigated. Box-Bohnken was used to optimize the processing technology based on single-factor experiment. The results show that sodium alginate was the best stabilizers of durian fruit juice beverage. Its optimum process parameters are： durian juice 27.62%,sugar 6.21%,citric acid 0.04% and sodium alginate 0.07%. This product has durian fragrance,delicious and moderate sweet and sour taste.
出处
《饮料工业》
2016年第5期23-28,共6页
Beverage Industry
关键词
榴莲
饮料
响应面
优化
配方
durian
drink
response surface methodology（RSM）
optimize
recipe
