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作 者:郭伟国 崔磊 GUO Weiguo;CUI Lei(Tongchuan Drug Inspection and Testing Center,Tongchuan 727031,China)
机构地区:[1]铜川市药品检验检测中心,陕西铜川727031
出 处:《食品安全导刊》2023年第16期149-152,共4页China Food Safety Magazine
摘 要:本实验以黄梨、红枣为主要原料,以白砂糖、苹果酸等为辅料,通过单因素和正交试验,优化黄梨红枣饮料配方。结果表明黄梨红枣复合汁饮料的最佳配方为复合汁含量30%(黄梨汁与红枣汁的比例为3∶1),苹果酸用量0.10%,白砂糖用量3.0%,得到的黄梨红枣复合汁饮料的风味、色泽、组织状态、产品品质最佳。In this experiment,pineapple and red jujube were used as the main raw materials,white sugar,malic acid,etc.were used as auxiliary materials,and the formula of pineapple and red jujube drinks was optimized through single-factor and orthogonal tests.The results showed that the optimal formula of pineapple jujube compound juice drink was:compound juice content 30%(the ratio of pineapple juice to red jujube juice was 3∶1),malic acid dosage was 0.10%,white sugar dosage was 3.0%,and the flavor,color,tissue state and product quality of the obtained pineapple jujube compound juice drink were the best.
分 类 号:TS275.4[轻工技术与工程—农产品加工及贮藏工程]
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