摘要
为了探讨苦瓜、滁菊、花红复合饮料的最佳工艺,本文采用单因素试验设计研究苦瓜汁、滁菊提取液、花红汁与木糖醇的最优添加量,比较不同稳定剂对复合饮料稳定性的影响,以苦瓜汁、滁菊提取液和木糖醇添加量进行均匀试验,测定产品的理化、卫生和感官指标。实验发现最佳工艺配方为:苦瓜汁添加量18%,滁菊提取液添加量8%,花红汁添加量15%,木糖醇添加量8%,复合稳定剂添加量0.3%,饮料感官综合评价最优得分为95.7分,所制复合饮料感官、理化和卫生指标俱佳,对其工业化生产有一定的指导意义。
Investigate the optimum technological conditions for the compound beverage of balsam pear,chrysanthemum flowers from Chuzhou and Malus asiatica.A single factor experiment is used to find the bitter gourd juice,chrysanthemum extract,Malus asiatica juice and xylitol addition.The effects of different stabilizers were compared.A uniform test with the addition of balsam pear juice,chrysanthemum juice and xylitol.was investigated.The physical,chemical,hygienic and sensory indicators were measured.When balsam pear juice was 18%,chrysanthemum juice was 8%,Malus asiatica juice was 15%,xylitol was 8%,composite stabilizer was 0.3%,the optimal sensory score of the beverage was 95.7.The achieved compound beverage had excellent sensory,physical,chemical and sanitation items,which could offer some guidance to its industrialization.
作者
张易
谢小花
陈静
安晓婷
戴缘缘
Zhang Yi;Xie Xiaohua;Chen jing;An xiao ting;Dai Yuanyuan(Chuzhou Vocational and Technical College,Chuzhou 239000,China)
出处
《湖南文理学院学报（自然科学版）》
CAS
2022年第2期73-77,共5页
Journal of Hunan University of Arts and Science(Science and Technology)
基金
滁州职业技术学院自然科学重点项目(YJZ-2018-14)
滁州职业技术学院自然科学重点项目(YJZ-2020-02)
安徽省课程思政示范项目(2020szsfkc0681)。
关键词
苦瓜
滁菊
花红
复合饮料
均匀试验
balsam pear
chrysanthemum flowers from Chuzhou
Malus asiatica
compound beverage
uniform test
作者简介
通信作者:张易,812722137@qq.com。
