饮料工业
飲料工業
음료공업
BEVERAGE INDUSTRY
2015年
2期
66-68
,共3页
索佳丽%朱红%刘昊雨%徐晓明
索佳麗%硃紅%劉昊雨%徐曉明
색가려%주홍%류호우%서효명
菊芋%菊花%低糖
菊芋%菊花%低糖
국우%국화%저당
Helianthus tuberosus%chrysanthemum%low sugar quantity
以菊芋、菊花为主要原料，通过单因素实验和正交试验确定了菊芋花茶饮料的工艺条件，菊芋汁与菊花汁的比例为1∶2.5，冰糖用量为2%，维生素C用量为0.5g/L，研制出了一种具有菊芋和菊花香味、口感爽滑的低糖饮料。
以菊芋、菊花為主要原料，通過單因素實驗和正交試驗確定瞭菊芋花茶飲料的工藝條件，菊芋汁與菊花汁的比例為1∶2.5，冰糖用量為2%，維生素C用量為0.5g/L，研製齣瞭一種具有菊芋和菊花香味、口感爽滑的低糖飲料。
이국우、국화위주요원료，통과단인소실험화정교시험학정료국우화다음료적공예조건，국우즙여국화즙적비례위1∶2.5，빙당용량위2%，유생소C용량위0.5g/L，연제출료일충구유국우화국화향미、구감상활적저당음료。
With HelianthustuberosusLinn and chrysanthemum as the main materials,the tea beverage processing were determined by single element and orthogonal experimental∶liquid ratio was 1∶2.5, quantity of sugar was 2%, quantity of Vc was 0.5 g/L.Anutritious and healthy natural beverage with chrysanthemum aroma, creamy taste and low sugar quantity was developed.
