摘要
以米酒和具有抗氧化能力的观赏海棠果为原料,研究米酒与观赏海棠果混合液添加量、白砂糖和柠檬酸添加量对观赏海棠果米酒抗氧化饮料感官品质的影响。在单因素试验基础上,利用响应曲面法确定最佳工艺条件。结果表明,最佳工艺参数为:观赏海棠果米酒混合液添加量为67.38%、白砂糖添加量12.26%、柠檬酸添加量为0.14%,制得的饮料总抗氧化能力为15.15 U/g,并具有最高的感官评分。
Rice wine and ornamental crabapple fruit with antioxidant capacity as raw materials,the effects of the amount of mixed liquor between rice wine and ornamental crabapple, the content of white sugar and citric acid on the sensory quality of anti-oxidant beverage of ornamental crabapple fruit wine were studied.On the basis of single factor experiment, the optimal process conditions were determined by response surface methodology. Results showed that the optimum technological parameters for： ornamental crabapple fruit rice mixture adding amount was 67.38 %, sugar 12.26 %, citric acid content was 0.14 %, total antioxidant capacity of beverage was 15.15 U/g, and had the highest sensory score.
作者
刘晓伟
郭芳
王静静
蔡晓宁
LIU Xiao-wei;GUO Fang;WANG Jing-jing;CAI Xiao-ning(Changyuan Cuisine Vocational and Technical College,Xinxiang 453400,Henan,Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第17期85-89,共5页
Food Research and Development
关键词
观赏海棠果
米酒
响应面优化
抗氧化
保健饮料
ornamental crabapple fruit
rice wine
response surface optimization
anti-oxidation
health drink
作者简介
刘晓伟（1983-），男（汉），讲师，硕士，研究方向：食品工艺。
