摘要
本文以木瓜、胡萝卜、蜂蜜为主要原料,研制一种营养安全且具有一定保健作用的复合饮料。通过正交试验并结合感官评价来确定复合饮料的最佳工艺配方。试验结果表明,复合饮料的最佳工艺配方为混合果汁添加量40%,蜂蜜添加量1.5%,白砂糖添加量4.5%,柠檬酸添加量0.10%。在该条件下,可获得一种感官品质最佳的复合饮料,通过复合饮料的开发,不但扩充了饮料消费市场,也促进了木瓜和胡萝卜等果蔬资源的开发。
Papaya,carrot and honey were taken as main raw materials,a kind of compound beverage which is nutritive,safe and healthy was developed.The optimum formula of compound beverage was obtained by orthogonal test and sensory evaluation.The results showed that the optimum formula of mixed beverage was40%of mixed juice,1.5%of honey,4.5%of sweetener and0.1%of citric acid.Under these conditions,the compound beverage with the best sensory quality can be obtained.The development of compound beverage not only enriches the beverage consumption market,but also promotes the development of fruit and vegetable resources such as papaya and carrot.
作者
范霄晗
Fan Xiaohan(Wanzhou NO.2 Senior High School, Chongqing, Chongqing 404100, China)
出处
《现代食品》
2017年第22期90-92,102,共4页
Modern Food
关键词
木瓜
胡萝卜
蜂蜜
复合饮料
正交试验
Papaya
Carrot
Honey
Compound beverage
Orthogonal experiment
