| 茅根冬瓜复合清凉饮料的研制 |
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| 引用本文： | 潘文洁,曹思静.茅根冬瓜复合清凉饮料的研制[J].农产品加工．学刊,2021(4). |
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| 作者姓名： | 潘文洁 曹思静 |
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| 作者单位： | 安徽工程大学生物与化学工程学院 |
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| 摘 要： | 以茅根、冬瓜为主要原料,采用正交试验设计方案对饮料配方进行研究。结果表明,茅根冬瓜复合饮料的最佳配方为茅根汁添加量25%,冬瓜汁添加量10%,白砂糖添加量8%,柠檬酸添加量0.006%,稳定剂海藻酸钠添加量0.05%,在此条件下可以得到一种色泽清透、清甜美味、适合各类人群的清凉饮料。
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| 关 键 词： | 冬瓜 茅根 复合饮料 调配 |
Development of Mao Root and Wax Gourd Composite Beverage |
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| PAN Wenjie,CAO Sijing.Development of Mao Root and Wax Gourd Composite Beverage[J].Nongchanpin Jlagong.Xuekan,2021(4). |
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| Authors: | PAN Wenjie CAO Sijing |
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| Institution: | (College of Biological and Chemical Engineering,Anhui Polytechnic University,Wuhu,Anhui 241000,China) |
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| Abstract: | Using Mao root and wax gourd as the main raw materials,the formula of compound beverage was studied by orthogonal design.The results showed that the best formula were as follow:the content for Mao root juice,wax gourd juice,white crystal sugar,citric acid and sodium alginate were 25%,10%,8%,0.006%and 0.05%respectively.This product has the characteristics of clear color,refreshing sweet and sour taste,and is suitable for all people to drink. |
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| Keywords: | wax gourd Mao root compound juice beverage allocation |
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