【摘要】 目的:优化余甘子复合饮料的配制工艺。方法:对影响余甘子复合饮料品质的料水比、稳定剂用量、甜味剂用量等因素进行考察,采用正交试验设计余甘子复合饮料的配方。结果:影响余甘子复合饮料的各因素顺序为:料水比>稳定剂用量>甜味剂用量,最佳配方工艺条件为:余甘子与水比例为1∶8,稳定剂CMC-Na、黄原胶、瓜尔豆胶的用量分别为0.10%、0.08%、0.002%。甜味剂(白砂糖、冰糖、蜂蜜以5∶3∶2比例复合)用量为4.0%。结论:该工艺配方条件下制得的余甘子复合饮料呈淡黄绿色,均匀透亮,酸甜适度、口感清爽,具有余甘子特有的色泽与风味。更多还原

【Abstract】 Objective: To optimize the preparation process of fructus phyllanthi compound functional drinks. Methods: The factors,affecting the quality of fructus phyllanthi compound functional drinks,such as the ratio of material to water,the dosage of stabilizer and sweetener,were analyzed and the formula of this beverage was designed by using orthogonal experiment. Results: Concerning fructus phyllanthi compound functional drinks,the ratio of material to water is more influential than the dosage of stabilizer,and the dosage of stabilizer more influential than the dosage of sweetener. The best formulation conditions: the ratio of fructus phyllanthi to water is 1to 8,the proportions of stabilizer CMC- Na,xanthan gum,and guar gum were respectively 0. 10%,0. 08%,and 0. 002%,and the proportion of the sweetener,which was compounded by white sugar,crystal sugar,honey with a ratio of 5 to 3 to 2,was 4%. Conclusions: With this formulation,fructus phyllanthi compound functional drinks is light yellow- green and transparent,has sweet and sour refreshing taste,and bears the unique color and flavor of fructus phyllanthi.更多还原