摘要
以山楂、麦芽、神曲为主要原料,辅以白砂糖研制一款化食消食化滞饮料,通过单因素试验和正交试验结合感官评价优化饮料的配比,并对其有机酸等指标进行了分析。结果表明:消食化滞饮料(1 L)最佳配比为山楂4.8g、麦芽3.2 g、神曲2 g、白砂糖20 g,应用该配方工艺制作的饮料感官评分为86分。含量检测表明,饮料中含有有机酸0.1170 g/L,固形物含量5.75 g/L。
With Hawthorn,malt and Shenqu as the main raw materials,supplemented by sucrose,a kind of beverage was developed.The ratio of beverage was optimized by single factor test and orthogonal test combined with sensory evaluation,and the indexes of organic acid were analyzed.The results showed that the optimal ratio of the beverage(1 L)was hawthorn 4.8g,malt 3.2 g,Shenqu 2 g and sucrose 20 g,and the sensory score of the beverage was 86 points.The content test showed that the beverage contained 0.1170 g/L organic acid and 5.75 g/L solid content.
作者
李函洁
罗丹
贾润清
LI Hanjie;LUO Dan;JIA Runqing(College of Life Science and Chemistry,Beijing University of Technology,Beijing 100124)
出处
《食品工业》
CAS
2022年第6期89-92,共4页
The Food Industry
基金
企事业委托项目(40015007202006)
北京工业大学星火基金项目(B20201017)。
关键词
饮料
山楂
麦芽
有机酸
beverage
hawthorn
malt
organic acids
