摘要
以南瓜为主要原料,辅以苦瓜、蜂蜜、柠檬酸、木糖醇等配料制备一款浓缩果茶产品。通过单因素及正交试验,以产品中多糖含量、固形物含量测定及感官评价为指标,确定出最佳配方和工艺。结果表明,最佳配方为水79.8%,苦瓜南瓜浆13.33%(质量比1∶4),木糖醇3.99%,蜂蜜2.66%,柠檬酸0.14%,黄原胶0.08%。最终产品多糖含量为0.739%,可溶性固形物含量为25%,产品呈浅红棕色半透明胶状,具有南瓜和苦瓜特有香味,酸甜可口。
This paper details the pumpkin as the main raw material,supplemented by balsam pear,honey,citric acid,xylitol ingredients such as the preparation of a concentrated fruit tea product. On the basis of single factor and orthogonal test,by means of polysaccharide, solids content determination and sensory evaluation, the best formula and technology is determined. Experimental results show that the optimum formula is water 79.8%,balsam pear and pumpkin pulp（1∶4）13.33%,xylitol 3.99%,honey 2.66%,citric acid 0.14%,xanthan gum 0.08%. Final product polysaccharide content is0.739%,the soluble solids content is 25%,and it has pale red brown half cellophane tape shaped,with pumpkin and balsam pear peculiar smell,sweet and delicious.
出处
《农产品加工（下）》
2014年第6期26-28,31,共4页
Farm Products Processing
关键词
南瓜果茶
苦瓜
多糖
工艺优化
pumpkin juice
balsam pear
polysaccharose
process optimization
