酸浆果原汁饮料的研究  

Development of Fruit Juice from Physalis Alkekengi L.var.franchetii

作　　者：王晓闻[1] 常霞[1] 宋世军[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《农产品加工（下）》2010年第3期47-48,51,共3页Farm Products Processing

摘　　要：以新鲜的酸浆果果实为原料,研究了酸浆果果汁的工艺及配方,分别进行了最佳配方筛选和调香试验。对糖、柠檬酸、甜蜜素和食盐4个因素各设3个水平,进行L9(34)正交试验;风味调配试验选取3种香精,各设3个水平进行L9(33)正交试验。结果显示,果汁最佳配方为:白砂糖6%,柠檬酸0.3%,甜蜜素0.08%,食盐0.3%;香精最佳添加量分别为柠檬香精0.2%,橘香精0.06%,橙香精0.04%。A kind of fruit juice was developed from Physalis alkekengi L.var.franchetii pulp. The formula of fruit and flavor adjustment were studied by the orthogonal test. The results showed that the optimum formula of the juice were： 6% sucrose, 0.3% citric acid, 0.08% sodium cyclamate and 0.3% salt; and the additive amount of flavor were 0.2% lemon, 0.06% orange and 0.08% navel orange respectively.

关 键 词：酸浆果 果汁 配方 香精 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]