摘要
以甜叶菊水提液为主要原料,配以柠檬酸、蜂蜜、食盐,调制出香味浓郁,色泽明亮,酸甜可口的甜叶菊饮料。通过单因素试验和正交试验,确定出甜叶菊水提液的提取工艺为:料水比1:150、浸提时间3h、浸提温度60℃。结合感官评定结果,确定得出甜叶菊饮料的最佳配比为:甜叶菊水提液14%、柠檬酸添加量0.002%、蜂蜜添加量0.4%、食盐添加量0.05%。
The stevia rebaudiana beverage which had the characteristics of bright yellow,sweet and sour taste,and good aftertaste was produced using stevia rebaudiana extraction as main raw material after adding citric acid,salt and honey.The optimal conditions of extraction was obtained by single factor experiment and orthogonal experiment as followed：the ratio of stevia rebaudiana and water 1：150,extracted 3 h for 60 ℃.The best formula of stevia rebaudiana beverage by organoleptic investigation was determined as follows：14 % stevia rebaudiana extraction,0.002 % citric acid,0.4 % honey and 0.05 % salt.
出处
《食品研究与开发》
CAS
北大核心
2010年第4期79-81,共3页
Food Research and Development
关键词
甜叶菊
OD值
L值
感官评定
stevia rebaudiana
OD
L value
organoleptic investigation
