摘要
对鱼腥草饮料的生产工艺、配方进行了研究。通过正交试验及方差分析,确定出该饮料的最佳组合方式为A2B2C2D4E3,即澄清的鱼腥草汁用量35%,蔗糖5%,蜂蜜2.2%,柠檬酸0.4%,柠檬酸钾0.3%,水为57.1%。通过小试,还确定出产品最适稳定剂配方为0.12%CMC—Na和0.10%海藻酸钠复合使用。
Variance analysis of the data of an orthogonal experiment to study different processing technologies and formulations for the production of natural drinks made from Houttuynia cordata Thunb showed that the optimum formulation was 35% of the clear juice of H cordata, 5% of sucrose, 2.2% of honey, 0.4% of citric acid, 0.3% of potassium citrate and 57.1% of water. In a small-scale production experiment, it was concluded that the optimum stabilizer combination was 0.12% of CMC-Na + 0.10% of sodium alginate.
出处
《西南农业大学学报（自然科学版）》
CSCD
北大核心
2003年第2期153-156,共4页
Journal of Southwest Agricultural University
关键词
鱼腥草天然饮料
生产工艺
配方
保健饮料
Houttuynia cordata Thunb
Houttuynia cordata juice
processing technology
