柠檬-甘蔗饮料配方的研究  

the Formula of Lemon-sugarcane Drinks

作　　者：周淼[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》2014年第23期5832-5835,共4页Hubei Agricultural Sciences

基　　金：2014年度内江师范学院大学生科研项目;2013年内江师范学院成果转化项目(13CZ01);2011年四川省"果类废弃物资源化"重点实验室资助项目(glfqw201101)

摘　　要：为了获得柠檬-甘蔗饮料的最优配方,以新鲜的柠檬和甘蔗为原料,采用感官评定方法,从饮料的色泽、口感、风味和组织状态方面,利用单因素试验研究了原汁配比、原汁混合浓度、白砂糖添加量、维生素C添加量以及稳定剂对饮料配制的影响。在此基础上,再利用正交试验确定了柠檬-甘蔗的最优配方为甘蔗与柠檬原汁配比为5∶2(V∶V),原汁混合浓度30%,白砂糖含量6.5%,维生素C含量0.14%,0.08%羧甲基纤维素钠和0.12%黄原胶。To get the best formula of lemon-sugarcane drinks, the effects of ratio of juice, the juice mixture concentration, sugar content, VC content and stabilizer content on the formulat of lemon and sugarcane drinks were studied with a single factor experiment. Sensory evaluation of colour, taste, aroma and texture methods was used. The optimal formulat of lemonsugar drinks was determined by orthogonal experiment. Results showed that the optimal formula of lemon-sugartance drinks was the ratio of lemon-sugarcane juice of 5：2 （V：V）, the juice mixture concentration of 30%, sugar content of 6.5%, VC content of 0.14%,carboxymethylcellulose content of 0.08% and xanthan gum content of 0.12%.

关 键 词：甘蔗 柠檬 饮料 正交试验 

分 类 号：S566.1[农业科学—作物学] S666.5