SUN Hai-tao,ZHAO Yan-na,SHAO Xin-ru.Study on Drink Formula of Physalis alkekengi L.[J].Northern Horticulture,2012,36(18):168-170.
野生酸浆饮料配方的研制
- Title:
- Study on Drink Formula of Physalis alkekengi L.
- 文章编号:
- 1001-0009(2012)18-0168-03
- Keywords:
- Physalis alkekengi L.; formula; stability; beverage
- 分类号:
- TS 275.5
- 文献标志码:
- A
- 摘要:
- 以野生酸浆果实为主要原料，通过单因素试验和正交实验确定了野生酸浆饮料的最佳配方，并对其稳定性进行了研究。结果表明：酸浆饮料中原果浆用量12%、白砂糖用量9%、柠檬酸用量0.20%、蜂蜜用量1.0%时，风味最佳；以黄原胶0.20%、CMC-Na 0.10%、果胶0.05%进行复合使用时，产品稳定性最好。
- Abstract:
- Using Physalis alkekengi L.as the main material,based on single factor and orthogonal experiments，the best formula of wild Physalis alkekengi L.beverage was optimized，and the stability was studied.The results showed that，under the conditions of original pulp 12%，sugar 9%，citric acid 0.20%，honey 1.0%，flavor of the beverage were the best.Product was stability when use Xanthan Gum 0.20%，CMC-Na 0.10% and pectin 0.05%.
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备注/Memo
第一作者简介：孙海涛(1980-)，男，硕士，助教，现主要从事食品新资源开发及其功能性研究工作。E-mail：sunhaitaoth@126.com.