作　　者： ; ; ; ;

机构地区： 昆明医学院营养与食品研究所

出　　处： 《食品科学》 2005年第9期641-643,共3页

摘　　要： 利用西番莲为主要原料,添加适量新鲜胡萝卜、奶粉并强化多种维生素及其辅料,研制出口感优良、风味独特、质量稳定的复合饮料。采用正交实验确定了饮料最佳配方,即:西番莲浓缩汁10%,胡萝卜汁6%,全脂奶粉5%,酪蛋白1.2%,白砂糖6.25%,复合稳定剂0.3%,维生素及矿物质强化剂0.1%,柠檬酸0.2%,并对饮料进行了产品质量标准评价。 This paper introduced the process of compound health beverage, which used Passiflora caerulea Linn. as the main material, and fresh carrot juice, milk powder and vitamins were added. The beverage is of good taste, special flavor, and stable quality. The best formula of health drink was defined by using orthogonal design. The results showed that Passiflora caerulea Linn. juice 10%,carrot juice 6%,milk powder 5%,casein 1.2%,sugar 6.25%,vitamins and mineral material 0.1%,stabilizers 0.3%, lemen acid 0.2% were optimal.

关 键 词： 西番莲 正交实验 质量 评价

领　　域： [轻工技术与工程] [轻工技术与工程]