CAJ | 학술논문

为了确定香芋复合饮料的最佳配方，以香芋、干花和大米等为原料，通过打浆、加热研磨等工艺，加上后期调配获得最终产品。通过正交试验以及对饮料的综合感官评价和理化分析，得到了最佳的配方。结果如下：当香芋添加量为100 g，水的添加量为1100 mL时，蜂蜜和柠檬汁的添加量分别为9%和0.07%；粳米（晚粳宁88）添加量为10 g；干茉莉花的添加量为2 g；牛奶和枸杞的添加量分别为5 mL和1 g。该产品具有茉莉花和牛奶的清香和乳香，口感细腻，为淡乳黄色液体，具有营养保健功效。
위료학정향우복합음료적최가배방，이향우、간화화대미등위원료，통과타장、가열연마등공예，가상후기조배획득최종산품。통과정교시험이급대음료적종합감관평개화이화분석，득도료최가적배방。결과여하：당향우첨가량위100 g，수적첨가량위1100 mL시，봉밀화저몽즙적첨가량분별위9%화0.07%；갱미（만갱저88）첨가량위10 g；간말리화적첨가량위2 g；우내화구기적첨가량분별위5 mL화1 g。해산품구유말리화화우내적청향화유향，구감세니，위담유황색액체，구유영양보건공효。
Taro(Steudnera henryana),dry flower and rice were used as main raw materials to determine the best formula of compound beverage with fragrant taro.The final product was obtained by mashing,heating and grinding,plus the later-stage mixing.The best formula was achieved by sensory evaluation,orthogonal experiments of beverage,and physico-chemical analysis:When the addition quality of taro was 100 g and that of water was 1 100 mL,the addition quality of honey was 9% and lemonade was 0.07%;the addition amount of rice(‘Wanjingning 88’)was 10 g,the addition quality of jasmine,milk and wolfberry were 2 g,5 mL and 1 g respectively.The product is light-yellow liquid with the fragrance of jasmine flower and frankincense of milk. It tastes delicate with nutrition health care efficacy.