饮料工业
飲料工業
음료공업
The Beverage Industry
2015年
5期
57-60
,共4页
刘子圆%赵江%任立焕%卫泽锋
劉子圓%趙江%任立煥%衛澤鋒
류자원%조강%임립환%위택봉
酸浆%高压均质%饮料%研发
痠漿%高壓均質%飲料%研髮
산장%고압균질%음료%연발
physalis%beverage%research and development%high pressure homogenization
以酸浆为原料,以果汁饮料传统制作工艺理论为基础,通过单因素实验和正交试验确定了酸浆饮料的最佳配方,以及均质压力,并对其进行了感官评价。最优的配方比例是蔗糖为10%、以一水柠檬酸和抗坏血酸按照1∶1复配的酸味剂为0.07%、稳定剂为0.08%,均质压力为15MPa。制备的酸浆饮料色泽鲜艳、酸甜适中、具有酸浆特有的香气、有较好的保健功能。
以痠漿為原料,以果汁飲料傳統製作工藝理論為基礎,通過單因素實驗和正交試驗確定瞭痠漿飲料的最佳配方,以及均質壓力,併對其進行瞭感官評價。最優的配方比例是蔗糖為10%、以一水檸檬痠和抗壞血痠按照1∶1複配的痠味劑為0.07%、穩定劑為0.08%,均質壓力為15MPa。製備的痠漿飲料色澤鮮豔、痠甜適中、具有痠漿特有的香氣、有較好的保健功能。
이산장위원료,이과즙음료전통제작공예이론위기출,통과단인소실험화정교시험학정료산장음료적최가배방,이급균질압력,병대기진행료감관평개。최우적배방비례시자당위10%、이일수저몽산화항배혈산안조1∶1복배적산미제위0.07%、은정제위0.08%,균질압력위15MPa。제비적산장음료색택선염、산첨괄중、구유산장특유적향기、유교호적보건공능。
Physalis was used as raw material to develop beverage. Sensory evaluation,single factor test and orthogonal test were used to get the optimum formula of the beverage and the homogeneous pressure. The sucrose content was 10%;the ascorbic acid and ascorbic acid in a 1∶1 complex content was 0.07%;the stabilizer content is 0.08%;the homogeneous pressure is 15MPa. The formula can obtain the beverage with a stabe system,unique flavor,bright colors and better health function.