甘蔗汁饮料配方的优化  

Optimization of Sugar Cane Juice Formula

作　　者：黄木兰[1] 张静[1] 胡静思[1] 沈王庆[1] 

机构地区：[1]内江师范学院化学化工学院,四川内江641112

出　　处：《湖北农业科学》2013年第13期3140-3141,共2页Hubei Agricultural Sciences

基　　金：2011年内江师范学院大学生科研项目;四川省重点实验室资助项目(glfqw201101)

摘　　要：从甘蔗中榨取甘蔗原汁并加入柠檬酸、白砂糖和蒸馏水进行调配,设计正交试验考察柠檬酸和白砂糖的用量以及甘蔗原汁和蒸馏水的配比对甘蔗汁饮料口感、色泽、气味和组织状态等感官品质的影响,优化甘蔗汁饮料配方。结果表明,柠檬酸用量对甘蔗汁饮料感官品质的影响最大,其次是甘蔗原汁与蒸馏水的体积比,白砂糖用量的影响最小。优化的配方为柠檬酸用量0.5 g/L、白砂糖用量15 g/L、V甘蔗原汁∶V水=1.0∶2.0。Sugar cane juice was squeezed from sugar cane and then blended with citric acid, white granulated sugar and distilled water. Orthogonal test were designed to investigate the effects of dosage of citric acid and white granulated sugar, volume ratio of sugar cane raw juice and distilled water on sensory quality of sugar cane juice including taste, color, smell and texture, in order to optimize the sugar cane juice formula. The result showed that the dosage of citric acid was the most influential factor, followed by volume ratio of sugar cane raw juice and distilled water, the dosage of white granulated sugar had the minimum effect. Optimized formula was dosage of citric acid 0.5 g/L, dosage of white granulated sugar 15 g/L, and volume ratio of sugar cane raw juice to distilled water 1.0：2.0.

关 键 词：甘蔗汁 配方 正交试验 

分 类 号：S566.1[农业科学—作物学] TS275.5[轻工技术与工程—农产品加工及贮藏工程]