CAJ | 학술논문

为了研究开发生姜果味饮料,本次试验通过单因素试验和正交试验相结合的方法,依据感官鉴定评价标准,邀请老师同学们对其进行评价打分,从而得出口感最好的1组配方作为姜汁番茄草莓果味饮料的最佳配方,即生姜汁添加量为8%、番茄汁添加量为25%、草莓汁添加量为35%、绵白糖添加量为10%.试验过程中加入复合稳定剂CMC 0.08%、黄原胶0.1%、β-环状糊精0.2%使得该果味饮料的稳定性最佳,从而得到均匀一致、口感细腻、酸甜可口的姜汁番茄草莓果味饮料.
위료연구개발생강과미음료,본차시험통과단인소시험화정교시험상결합적방법,의거감관감정평개표준,요청로사동학문대기진행평개타분,종이득출구감최호적1조배방작위강즙번가초매과미음료적최가배방,즉생강즙첨가량위8%、번가즙첨가량위25%、초매즙첨가량위35%、면백당첨가량위10%.시험과정중가입복합은정제CMC 0.08%、황원효0.1%、β-배상호정0.2%사득해과미음료적은정성최가,종이득도균균일치、구감세니、산첨가구적강즙번가초매과미음료.
In order to study and develop ginger juice drinks ,we combine single factor test and orthogonal design test to do this research.According to the sensory evaluation standards ,we invited our teachers and classmates to evaluate and grade this product.In this way , we conclude that a group of formula which have the best taste is taken as our best formula of ginger strawberry juice of Tomato. The best adding quantity was ginger juice , tomato juice ,strawberry juice and sugar accounts separately 8%,25%,35%,10%.All the test need to add 0.08%compound thermal stabilizer(CMC),0.1%xanthan gum,0.2%β-cyclodextrin to make the drink to get the best stable.On the base of these best addings ,we can have the ginger strawberry juice of tomato which is uniform ,fine and smooth mouthfeel,sweet and sour.