茅根冬瓜复合清凉饮料的研制  

Development of Mao Root and Wax Gourd Composite Beverage

作　　者：潘文洁 曹思静 PAN Wenjie;CAO Sijing(College of Biological and Chemical Engineering,Anhui Polytechnic University,Wuhu,Anhui 241000,China)

机构地区：[1]安徽工程大学生物与化学工程学院,安徽芜湖241000

出　　处：《农产品加工》2021年第4期21-23,共3页Farm Products Processing

摘　　要：以茅根、冬瓜为主要原料,采用正交试验设计方案对饮料配方进行研究。结果表明,茅根冬瓜复合饮料的最佳配方为茅根汁添加量25%,冬瓜汁添加量10%,白砂糖添加量8%,柠檬酸添加量0.006%,稳定剂海藻酸钠添加量0.05%,在此条件下可以得到一种色泽清透、清甜美味、适合各类人群的清凉饮料。Using Mao root and wax gourd as the main raw materials,the formula of compound beverage was studied by orthogonal design.The results showed that the best formula were as follow:the content for Mao root juice,wax gourd juice,white crystal sugar,citric acid and sodium alginate were 25%,10%,8%,0.006%and 0.05%respectively.This product has the characteristics of clear color,refreshing sweet and sour taste,and is suitable for all people to drink.

关 键 词：冬瓜 茅根 复合饮料 调配 

分 类 号：TS272[农业科学—茶叶生产加工]