石榴-红心柚复合饮料配方优化研究  

Research on the Formula Optimization of Pomegranate-Ruby Red Grapefruit Compound Beverage

作　　者：梅秀芹 刘志宏 MEI Xiuqin;LIU Zhihong(Guangzhou College of Technology and Business,Foshan 528137,China)

机构地区：[1]广州工商学院,广东佛山528137

出　　处：《食品安全导刊》2024年第32期105-108,共4页China Food Safety Magazine

基　　金：2021年广东省自然科学基金培育项目(KABS202107)。

摘　　要：以柚子、石榴为主要原料,以感官评分为指标,采用单因素试验和正交试验优化复合饮料的配方。结果表明,石榴-红心柚复合饮料的最佳配方为石榴汁添加量25 mL,柚子汁添加量10 mL,柠檬酸添加量0.05 g,白砂糖添加量10 g,此时感官品评分为89.2分,石榴-红心柚复合饮料为粉红色,具有石榴和柚子滋味,香味协调,口感宜人。Taking grapefruit and pomegranate as the main raw materials and sensory evaluation as the index,the formula of compound beverage was optimized by single factor experiment and orthogonal experiment.The results showed that the best formula of pomegranate-ruby red grapefruit compound beverage was 25 mL pomegranate juice,10 mL grapefruit juice,0.05 g citric acid and 10 g sugar.At this time,the sensory evaluation score was 89.2,and the pomegranate-ruby red grapefruit compound beverage was pink,with the taste of pomegranate and grapefruit,coordinated flavor and pleasant taste.

关 键 词：复合饮料 柚子 石榴 正交试验 配方优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]