摘要
以江苏靖江香橼为研究对象,通过单因素和响应面试验优化柠檬酸钠、甜菊糖、白砂糖、黄原胶对饮料感官评分的影响。结果表明:在柠檬酸钠为0.08%、甜菊糖为0.06%、白砂糖为5%、黄原胶为0.04%时,饮料感官评分最高,品质最佳。通过均质、杀菌(在95℃下保持5 min)等工艺可获得口感纯正的香橼饮料。
Taking Jiangsu Jingjiang citron as the research object,the effects of sodium citrate,stevia,white sugar and xanthan gum on the sensory score of beverages were optimized through single factor and response surface tests.The results showed that when sodium citrate was 0.08%,stevia was 0.06%,white sugar was 5%,and xanthan gum was 0.04%,the sensory score of the beverage was the highest and the quality was the best.Through processes such as homogenization and sterilization(keeping at 95℃for 5 min),a pure taste citron drink was obtained.
作者
牛林
王正云
殷玲
唐鹏
李凯艳
颜庭婷
李莹
李舒萍
黄亦峰
NIU Lin;WANG Zheng-yun;YIN Ling;TANG Peng;LI Kai-yan;YAN Ting-ting;LI Ying;LI Shu-ping;HUANG Yi-feng(School of Food Science and Technology,Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,Jiangsu,China;Jinling Institute of Technology,Nanjing 210046,Jiangsu,China;Jiamusi Uniersity,Jiamusi 154007,Heilongjiang,China;Taizhou Yifeng Beverage Co.,Ltd.,Taizhou 225526,Jiangsu,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第4期95-100,共6页
Food Research and Development
基金
江苏农牧科技职业学院基金项目(NSFPT201839、NSFHP201907)
泰州市姜堰区科技专项资金扶持项目(17110)
泰州市溢丰饮品有限公司科研基金项目(11710118008)
江苏省大学生创新训练计划项目(201812806035H)。
关键词
香橼
响应面
香橼饮料
加工工艺
citron
response surface methodology
citron beverage
processing technology
