竹笋山楂饮料的研制  

Development of Bamboo Shoot and Hawthorn Beverage

作　　者：毕韬韬 吴广辉 王艺杨 唐玉梅 刘莉 BI Taotao;WU Guanghui;WANG Yiyang;TANG Yumei;LIU Li(Department of Food Science and Engineering,Moutai Institute,Renhuai,Guizhou 564500,China;Guizhou Hongchishui Group Co.,Ltd.,Chishui,Guizhou 564799,China)

机构地区：[1]茅台学院食品科学与工程系,贵州仁怀564500 [2]贵州红赤水集团有限公司,贵州赤水564799

出　　处：《农产品加工》2023年第22期16-20,共5页Farm Products Processing

基　　金：茅台学院高层次人才科研启动经费项目(MYGCCRC[2022]082);2020年遵义市科学技术局、茅台学院市校联合科技研发资金项目(遵市科合HZ字[2020]308号);2021年遵义市科学技术局、茅台学院市校联合科技研发资金项目(遵市科合HZ字[2021]327号)。

摘　　要：研究竹笋山楂饮料工艺,以鲜毛竹笋原浆、山楂粉、白砂糖、柠檬酸为原料进行调配制作。以竹笋山楂饮料感官评分作为试验指标,分别对4种添加物进行单因素试验及正交试验,研究确定竹笋山楂饮料最优比例配方,结果表明,为鲜毛竹笋原浆添加量8%(16 g),山楂粉添加量0.4%(0.8 g),白砂糖添加量5%(10 g),柠檬酸添加量0.075%(0.15 g)时,可以研制出一款风味层次丰富、清爽酸甜可口的竹笋山楂饮料。This experiment mainly studied the technology of bamboo shoot and hawthorn beverage,which was made from raw bamboo shoot pulp,hawthorn powder,white granulated sugar and citric acid.With the sensory score of bamboo shoot hawthorn beverage as the experimental index,the single factor test and orthogonal test were conducted on four additives to determine the optimal proportion formula of bamboo shoot hawthorn beverage.The research results were:the addition amount of fresh bamboo shoot pulp 8%(16 g),the addition amount of hawthorn powder 0.4%(0.8 g),the addition amount of white granulated sugar 5%(10 g),the addition amount of citric acid 0.075%(0.15 g).Finally,we developed a bamboo shoot hawthorn drink with rich flavor,fresh,sweet and sour taste.

关 键 词：竹笋 山楂粉 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]