饮料工业
飲料工業
음료공업
BEVERAGE INDUSTRY
2014年
6期
29-33
,共5页
正交优化%茉莉%柚汁%调配工艺
正交優化%茉莉%柚汁%調配工藝
정교우화%말리%유즙%조배공예
orthogonal experimental%jasmine%grapefruit juice%blending process
以琯溪蜜柚及茉莉花为主要原料，以测感官评分为测定指标，研究了茉莉汁琯溪蜜柚的加工工艺。在单因素基础上设计正交试验。研究结果表明茉莉汁的添加量为25%，蔗糖的添加量为16%，柠檬酸的添加量为0.2%，柠檬酸钠的添加量为0.03%，果葡糖浆的添加量为3%。研制成的产品柚子风味浓郁略带茉香、酸甜适中、略带苦味。
以琯溪蜜柚及茉莉花為主要原料，以測感官評分為測定指標，研究瞭茉莉汁琯溪蜜柚的加工工藝。在單因素基礎上設計正交試驗。研究結果錶明茉莉汁的添加量為25%，蔗糖的添加量為16%，檸檬痠的添加量為0.2%，檸檬痠鈉的添加量為0.03%，果葡糖漿的添加量為3%。研製成的產品柚子風味濃鬱略帶茉香、痠甜適中、略帶苦味。
이관계밀유급말리화위주요원료，이측감관평분위측정지표，연구료말리즙관계밀유적가공공예。재단인소기출상설계정교시험。연구결과표명말리즙적첨가량위25%，자당적첨가량위16%，저몽산적첨가량위0.2%，저몽산납적첨가량위0.03%，과포당장적첨가량위3%。연제성적산품유자풍미농욱략대말향、산첨괄중、략대고미。
Jasmine guanxi pomelo processing technology was discussed based on guanxi pomelo and jasmine as the main raw material and sensory score. Orthogonal experimental was designed on single factors. The results showed that the optimum formula was jasmine juice content of 25%, sugar content of 16%, citric acid content of 0.2%, sodium citrate content of 0.03%,and glucose syrup content of 3%. The product tasted best with the flavor of grapefruit and jasmine, and slightly bitterness.
