期刊论文

Processing technology of wax gourd osmanthus beverage

中文

武汉轻工大学学报

2095-7386

2012

4

14-16

10.3969/j.issn.1009-4881.2012.04.004

本校为第一机构

以冬瓜为主要原料,研究桂花浸提液、黄原胶用量、蔗糖用量、柠檬酸用量、桂花香精用量及对冬瓜桂花露品质的影响,利用单因素试验和正交试验确定最佳工艺参数。结果表明,冬瓜桂花露的最优配方为冬瓜汁100 mL,水100 mL,桂花浸提液10 mL,黄原胶0.15 g,山梨酸钾0.1 g,柠檬酸0.16 g,蔗糖14 g,桂花香精0.08 mL。按最优工艺配方生产的冬瓜桂花露色泽均匀,透明度好,稠度适中,风味独特。

In the present study,wax gourd were used as raw material to produce wax gourd osmanthus beverage.The effects of osmanthus extracts,xanthan gum amount,sucrose amount,citric acid amount and osmanthus fragrance amount on the quality of wax gourd osmanthus beverage were studied.The optimal levels of the parameters were optimized using single factor test and orthogonal test.Results showed that the optimal formula of wax gourd osmanthus beverage is： wax gourd juice 100 mL,water 100 mL,osmanthus extracts 10 mL,xanthan gum 0.15 g,potassium sorbate cit...