正交试验优化玉米须蒲公英复合饮料配方  

Optimization of stigma maydis dandelion compound beverage formula by orthogonal test

作　　者：乔兴 李双琦[2] 李燮昕 QIAO Xing;LI Shuang-qi;LI Xie-xin(College of Culinary,Sichuan Tourism University,Chengdu 610100,Sichuan,China;Shanghai Institute of Tourism,Shanghai 201418,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100 [2]上海旅游高等专科学校,上海201418

出　　处：《粮食与油脂》2020年第9期60-63,共4页Cereals & Oils

摘　　要：以玉米须、蒲公英为原料,研究玉米须蒲公英复合饮料的配方,并对影响其稳定性的稳定剂进行讨论。通过正交试验得到最佳配方为以饮料总质量为基准,玉米须蒲公英汁液质量比6∶4、玉米须蒲公英混合汁添加量30%、柠檬酸添加量0.04%、蜂蜜添加量3%、稳定剂添加量0.25%。该复合饮料色泽淡黄透明,具有明显的玉米须的甘甜和蒲公英的特殊风味,清甜适口。Using stigma maydis and dandelion as raw materials,the formula of stigma maydis and dandelion compound beverage was studied,and the stabilizer affecting its stability was discussed.Through orthogonal test,the best formula was as follows:based on the total mass of beverages,mass ratio of the stigma maydis to dandelion juice 6∶4,the stigma maydis dandelion mixed juice addition amount 30%,the citric acid addition amount 0.04%,the honey addition amount 3%,the stabilizer addition amount 0.25%.The compound beverage has light yellow and transparent color,with distinct flavors of sweet stigma maydis which dandelion,which is sweet and palatable.

关 键 词：蒲公英 玉米须 复合饮料 加工工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]