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蓝莓水果酵素复合饮料配方工艺的研究

王帅,范影,胡超,宋奇

(安徽新天生物科技有限公司,安徽阜阳236600)

摘要:根据饮料加工工艺的研究,该研究以蓝莓和水果酵素为主要原料,添加维生素C、柠檬酸和三氯蔗糖等为辅料,调配出一款营养价值较高,口感优良的复合饮料。通过单因素实验和正交试验研究了主要原辅材料配比对产品品质的影响,得到最佳工艺为蓝莓汁12.00%,水果酵素5.00%,维生素C 0.70%,柠檬酸0.30%,三氯蔗糖0.010%。

关键词:蓝莓;水果酵素;复合饮料

Formula Research of Compound Beverage with Blueberry and Fruit Enzyme

WANG Shuai,FAN Ying,HU Chao,SONG Qi

(Anhui Xintian Biotechnology Co.,Ltd.,Fuyang 236600,China)

Abstract: According to the processing technology of beverage,a rich in nutrition and special flavor compoundbeverage was developed with blueberry and fruit enzyme as main raw material,and vitamin C,citric acid andsucralose as accessories. And single factor experiments and orthogonal experiments were used for an optimumtechnical formula.The results showed that the best prescription of compound beverage was blueberry 12.00%,fruitenzyme 5.00%,vitamin C 0.70%,citric acid 0.30%,sucralose 0.010%.

Key words: blueberry;fruit enzyme;compound beverage

中图分类号:TS275.4 文献标志码:A 文章编号:1007-7871(2020)06-0036-05

(2020年 第23卷 第6期)

 

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