食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
22期
75-77
,共3页
低能量%黄瓜%菠萝%复合饮料
低能量%黃瓜%菠蘿%複閤飲料
저능량%황과%파라%복합음료
Low-calorie%cucumber%pineapple%the compound beverage
以黄瓜、菠萝为主要原料,采用木糖醇和甜菊糖苷配比来替代蔗糖,通过单因素试验和正交试验,研究黄瓜与菠萝复合饮料的最佳配方.结果表明:黄瓜汁:菠萝汁为2:1,果蔬汁含量30%,木糖醇含量为5%,甜菊糖苷含量0.005%时,此饮料色泽亮黄绿,晶莹剔透,酸甜适中,无杂质.
以黃瓜、菠蘿為主要原料,採用木糖醇和甜菊糖苷配比來替代蔗糖,通過單因素試驗和正交試驗,研究黃瓜與菠蘿複閤飲料的最佳配方.結果錶明:黃瓜汁:菠蘿汁為2:1,果蔬汁含量30%,木糖醇含量為5%,甜菊糖苷含量0.005%時,此飲料色澤亮黃綠,晶瑩剔透,痠甜適中,無雜質.
이황과、파라위주요원료,채용목당순화첨국당감배비래체대자당,통과단인소시험화정교시험,연구황과여파라복합음료적최가배방.결과표명:황과즙:파라즙위2:1,과소즙함량30%,목당순함량위5%,첨국당감함량0.005%시,차음료색택량황록,정형척투,산첨괄중,무잡질.
The development of a low-calorie compound beverage was studied. By using low-calorie sweeter xylitol and stevioside together to substitute suger and using compositional formulation tests and orthogonal tests , the best recipe was 2:1 ratio of cucumber juice and pineapple juice ,the composite juice of 30%,5%xylitol, 0.005%stevioside.
