摘要
以蒲公英为主要原料,辅以适量的菊花提汁,研制蒲公英菊花复合饮料。以感官评分为指标,通过单因素和正交试验对蒲公英菊花复合饮料进行配方优化。结果表明,蒲公英菊花复合饮料最佳配方为:蒲公英汁80%、菊花汁20%、柠檬酸0.02%、白砂糖4%、蜂蜜2%。以该配方调配的复合饮料,其色泽淡黄、组织均匀、酸甜适口、风味独特,感官评分最高,风味最佳。此时,可溶性固形物含量9.30%、pH 4.82、总酸0.10%、总多糖含量97.74 mg/mL、总黄酮含量0.69 mg/mL、绿原酸含量0.35 mg/mL,卫生指标符合国家标准。
Using dandelion as major raw material and supplemented with appropriate amount of chrysanthemum juice,develop dandelion and chrysanthemum compound beverage.The sensory score was used as an indicator to optimize the beverage formula by single factor and orthogonal test.The results showed that the optimal formula of compound beverage was dandelion juice 80%,chrysanthemum juice 20%,citric acid 0.02%,sucrose 4%,honey 2%.At the optimal formula,the developed beverage had a light yellow color,uniform tissue,sweet and sour taste,unique flavor and the highest sensory score.Under such condition,its soluble solid 9.30%,pH 4.82,total acid 0.10%,total polysaccharides 97.74 mg/mL,total flavonoids 0.69 mg/mL,and chlorogenic acid 0.35 mg/mL,which was up to the related national standard of beverage.
作者
相峰
陈国刚
郭慧静
郭敏瑞
XIANG Feng;CHEN Guogang;GUO Huijing;GUO Minrui(Food College,Shihezi University,Shihezi 832000)
出处
《食品工业》
CAS
北大核心
2020年第6期147-151,共5页
The Food Industry
基金
新疆生产建设兵团中青年科技创新领军人才计划项目(2018CB024)。
关键词
蒲公英
菊花
复合饮料
配方
感官评价
dandelion
chrysanthemum
compound beverage
formula
sensory evaluation
