饮料工业
飲料工業
음료공업
BEVERAGE INDUSTRY
2014年
4期
30-33,37
,共5页
屠鲁彪%王晓莉%孙汉巨%丁琦%刘宇%裴洪%马建平
屠魯彪%王曉莉%孫漢巨%丁琦%劉宇%裴洪%馬建平
도로표%왕효리%손한거%정기%류우%배홍%마건평
丝瓜%伤流液%功能饮料%工艺
絲瓜%傷流液%功能飲料%工藝
사과%상류액%공능음료%공예
towel gourd%bleeding sap%functional drink%technology
本实验以丝瓜为主要原料，以白砂糖、柠檬酸、丝瓜伤流液及菠萝汁等为辅料，开发一种具有保健功能的丝瓜茎汁液复合饮料。以饮料的感观质量为评价指标，采用单因素实验，考察白砂糖、柠檬酸、菠萝等对饮料品质的影响。在此基础上，采用四因素三水平正交试验L9（34），确定该饮料的最佳配方，其结果为丝瓜12%、白砂糖8%、柠檬酸0.070%、菠萝6%、丝瓜伤流液15%。该天然饮料营养丰富、风味独特，具有清热化痰、凉血解毒等保健作用。
本實驗以絲瓜為主要原料，以白砂糖、檸檬痠、絲瓜傷流液及菠蘿汁等為輔料，開髮一種具有保健功能的絲瓜莖汁液複閤飲料。以飲料的感觀質量為評價指標，採用單因素實驗，攷察白砂糖、檸檬痠、菠蘿等對飲料品質的影響。在此基礎上，採用四因素三水平正交試驗L9（34），確定該飲料的最佳配方，其結果為絲瓜12%、白砂糖8%、檸檬痠0.070%、菠蘿6%、絲瓜傷流液15%。該天然飲料營養豐富、風味獨特，具有清熱化痰、涼血解毒等保健作用。
본실험이사과위주요원료，이백사당、저몽산、사과상류액급파라즙등위보료，개발일충구유보건공능적사과경즙액복합음료。이음료적감관질량위평개지표，채용단인소실험，고찰백사당、저몽산、파라등대음료품질적영향。재차기출상，채용사인소삼수평정교시험L9（34），학정해음료적최가배방，기결과위사과12%、백사당8%、저몽산0.070%、파라6%、사과상류액15%。해천연음료영양봉부、풍미독특，구유청열화담、량혈해독등보건작용。
Towel gourd was used as the major raw material to develop a composite drink with healthcare functions, with the addition of some auxiliary ingredients including sugar, citric acid, bleeding sap of towel gourd and pineapple juice. First, with the sensory quality of the drink as the index for evaluation, single-factor experiments were made to investigate the influences of sugar, citric acid and pineapple juice on the quality of the drink. Based on this, the optimum formula of the drink was determined by an L9 (34) orthogonal experiment as tower gourd juice 12%, sugar 8%, citric acid 0.070%, pineapple juice 6% and bleeding sap of tower gourd 15%. The drink developed, with the healthcare functions of clearing heat and eliminating phlegm, cooling blood and detoxifying, was characterized by abundant nutriments and a unique flavor.
