低糖百合雪莲果饮料的研制  

Development of Low Sugar Lily and Yacon Beverage

作　　者：付兴周[1] 连晓蕊 付一凡 FU Xing-zhou;LIAN Xiao-rui;FU Yi-fan(School of Biology and Food Engineer,Anyang Institute and Technology,Anyang 455000,Henan,China;School of Life Science and Agriculture,Zhoukou Normal University,Zhoukou 466000,Henan,China)

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000 [2]周口师范学院生命科学与农学学院,河南周口466000

出　　处：《江苏调味副食品》2021年第2期9-12,共4页Jiangsu Condiment and Subsidiary Food

基　　金：安阳市科技攻关项目(20180917125)。

摘　　要：以新鲜百合、雪莲果为主料,添加阿斯巴甜、蔗糖及柠檬酸等辅料,研制复合果汁保健饮料。通过单因素实验和正交试验,以感官评价为依据,得出低糖百合雪莲果饮料的最佳配方:雪莲果汁添加量35%,百合汁添加量19%、阿斯巴甜添加量0.15%、柠檬酸添加量0.18%,用去离子水定容至100%。以此配方制得的饮料细腻适口、风味独特,具有良好的色泽和均匀的组织状态。Taking fresh lily and yacon as main materials,and aspartame,sucrose and citric acid as auxiliary materials,a new health compound juice beverage was developed.Based on sensory evaluation,the best formula of low sugar lily and yacon fruit beverage was developed by single factor experiment and orthogonal test.The results showed that the optimum formula was as follows:yacon juice of 35%,lily juice of 19%,aspartame of 0.15%,citric acid of 0.18%,the volume of deionized water to 100%.The beverage made with this formula was delicate,palatable and with a unique flavor,good color and uniform organization.

关 键 词：百合 雪莲果 阿斯巴甜 复合果汁饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]