游新侠
(郑州科技学院,河南 郑州 450064)
摘要:本文以雪莲果和槐花为主要原料,研究雪莲果槐花复合饮料的最佳配方。以感官评价为基准通过单因素实验及正交试验。确定雪莲果槐花复合饮料的最佳制作工艺条件为:雪莲果与水的比例1∶2,槐花的浸提时间6min,雪莲果汁与槐花汁的比例3∶1,白砂糖的添加量为5%,柠檬酸的添加量为0.025%,羧甲基纤维素钠(CMC)的添加量为0.3%。在此工艺条件下生产出的复合饮料口感滑润,酸甜适中,均匀稳定,具有雪莲果和槐花的特有清香气味。关键词:雪莲果;槐花;复合饮料;浸提
Preparation of Composite Beverage from Snow Lotus Fruit and Sophora Flower
YOU Xin-xia
(Zhengzhou University of Science and Technology,Zhengzhou 450064,China)
Abstract: The study aimed to develop composite beverage based onsnow lotus fruit and locust flower. Single factorand orthogonal experiments were conducted using sensory evaluation as screening indexThe optimal formula was asfollows: the ratio of Snow Lotus Fruit to water is 1∶2,the extraction time of Sophora Flower is 6 minutes,the ratioof Snow Lotus Fruit Juice to Sophora Flower Juice is 3∶1,the content of white sugar,citric acid and CMCis 5%,0.025%,and 0.3%,respectively. The composite beverage obtained has a smooth taste withmoderate acidity andsweetness. It is uniform and stable,and has a unique fragrance of both snow lotus fruit and locust flower.
Key words: snow lotus fruit;sophora japonica;compound beverage;extraction
中图分类号:TS27 文献标志码:A 文章编号:1007-7871(2024)01-0070-06
2024,Vol.27,No.1