马铃薯饮料配方优化研究  

Optimization of Potato Beverage Formula

作　　者：刘庆庆[1] 束俊霞 谭沙[1] 朱苗[1] 谢勇[1] 侯广松 Liu Qingqing et al(College of Tongren Univesity, Tongren 554300, China)

机构地区：[1]铜仁学院,贵州铜仁554300 [2]漯河食品职业学院,河南漯河462000

出　　处：《安徽农学通报》2017年第18期90-91,98,共3页Anhui Agricultural Science Bulletin

基　　金：基金项目:梵净山特色动植物资源重点实验室(黔教合KY字[2011]005号);野生动植物保护与利用重点学科建设(黔学位合字ZDXK[2013]09号);梵净山特色动植物资源保护与利用创新人才团队(黔教合人才团队字[2012]08号)

摘　　要：该研究以新鲜马铃薯为原料,通过单因素试验和正交试验确定马铃薯饮料的配方。结果表明:马铃薯饮料的最佳配方为:马铃薯原汁250m L/L,柠檬酸1.5g/L,白砂糖50g/L,蜂蜜6g/L,在该配方下饮料的酸度适宜,甜度可口,口感良好,组织状态均匀,感官评分最高。The formula of potato beverage was determined by single factor test and orthogonal test with fresh potato as raw material. The results showed that the best formula of potato beverage is potato juice 250mL/L, citric acid 1.5g/ L, sugar 50g/L, honey 6g/L. The acidity of the beverage is suitable, the sweetness is delicious, the taste is good, the tissue condition is even, and the sensory score is the highest.

关 键 词：马铃薯 配方 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]