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投稿时间：2012-12-27
投稿时间：2012-12-27
中文摘要: 以芹菜、百合为主要原料，辅以柠檬酸、白砂糖，研制出口感优良、营养价值高的复合饮料。在单因素试验的基础 上，通过正交试验设计，确定芹菜百合复合饮料的最佳配方为：百合汁和芹菜汁混合比例为 1 ∶ 4（mL/mL），白砂糖 6 g/100 mL，柠檬酸 0.08 g/100 mL。通过试验，确定黄原胶 0.03 g/100 mL 与 CMC-Na0.03 g/100 mL 混合稳定剂为饮料的最 佳稳定剂。此复合饮料营养丰富、风味独特，具有一定的应用前景。
Abstract:Apium graveolens L. and Lilium brownie were used to make composite juice beverage. The optimal formula of the beverage was determined through singe-factor and orthogonal test. The results showed that the optimal formula was Apium graveolens L. and Lilium brownie mixed juice ratio 1 ∶ 4 （mL/mL），sugar 6 g/100 mL， citric acid 0.08 g/100 mL. The optimum stabilizer of the beverage was xanthan gum with 0.03 g/100 mL and CMC-Na with 0.03 g/100 mL. The juice beverage is nutritionally complete，has a unique flavor and high promotional value.
keywords: Apium graveolens L. Lilium brownie juice beverage
文章编号：201605017 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| LIU Yao，LIU Chang-jiao，WANG Xiao-ying，WANG Lei | Branch of Food Engineering，Jinlin Business and Technology College，Changchun 130507，Jilin，China |
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