| 芦笋风味饮料配方优化研究 |
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| 引用本文： | 张丽红,谢建华,陈俊贤,高惠安.芦笋风味饮料配方优化研究[J].天津农学院学报,2011,18(1):12-15. |
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| 作者姓名： | 张丽红 谢建华 陈俊贤 高惠安 |
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| 作者单位： | 福建漳州职业技术学院食品与生物工程系,福建,漳州,363000 |
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| 摘 要： | 研究了不同配方对芦笋饮料的香气、色泽、滋味以及感官综合评价的影响。结果表明：各因素对香气没有影响,而原汁和水之比对色泽、滋味及感官综合评价都有显著影响,白砂糖和柠檬酸用量对饮料的滋味也有较大影响。通过正交实验得出,最佳配比是原汁∶水=1∶0.5、白砂糖14%、柠檬酸0.04%。
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| 关 键 词： | 芦笋皮 饮料 正交实验 配方优化 |
Study on Component Optimization of Asparagus Drink |
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| ZHANG Li-hong,XIE Jian-hua,CHENJun-xian,GAO Hui-an.Study on Component Optimization of Asparagus Drink[J].Journal of Tianjin Agricultural College,2011,18(1):12-15. |
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| Authors: | ZHANG Li-hong XIE Jian-hua CHENJun-xian GAO Hui-an |
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| Institution: | (Department of Food and Biology Engineering,Zhangzhou Profession and Technology Institute,Zhangzhou 363000,Fujian Province,China) |
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| Abstract: | Effects of different formula on the aroma,color,taste and the comprehensive sensory quality of asparagus drink were studied.The results show that the aroma of the drink isn＇t affected by various factors.However,the ratio of juice and water has significant effect on color,taste and the comprehensive sensory quality.At the same time,the sugar and the citric acid also affect the taste of the drink notably.According to the results of the orthogonal experiments,the optimum ratio for juice and water was 1∶0.5,and the amount of sugar and citric acid was 14% and 0.04%,respectively. |
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| Keywords: | skin of asparagus drink orthogonal test component optimization |
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