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投稿时间：2019-03-26
投稿时间：2019-03-26
中文摘要: 将无籽刺梨和有籽刺梨进行混合复配，研制出一款结合了无籽刺梨和有籽刺梨优点、经济实惠、口感优良、营养价值高、混合型刺梨饮料。通过单因素试验和正交试验研究复合饮料的加工工艺，并通过感官评价研究各个因素交互作用对其品质的影响，从而确定复合饮料的最佳配方。结果表明：无籽刺梨和有籽刺梨原汁体积比为3.5 ∶6.5、混合刺梨原汁体积分数为35%、甜味剂为冰糖，冰糖的质量分数为5%时，所得刺梨饮料最佳。所得复合型刺梨饮料液体澄清，颜色为明亮的黄色，酸甜可口，风味独特。
Abstract:Mixing Rosa roxburghii Tratt and Rosa sterilis，developed a composite beverage that combines the advantages of Rosa roxburghii Tratt and Rosa sterilis，and this drink is economical，has a good taste and high nutritional value.The single-factor experiment and orthogonal experiment were used to study the processing technology of composite beverage，and the effect of various factors on the quality of the composite beverage was studied by sensory evaluation to determine the optimal formula of the composite beverage.The results showed that the volume ratio of Rosa roxburghii Tratt and Rosa sterilis juice was 3.5 ∶6.5，the volume fraction of mixed Rosa roxburghii Tratt and Rosa sterilis juice was 35 %，The sweetener is rock sugar，and the mass fraction of rock sugar was 5 %.The obtained composite drink was liquid clarified，the color was bright yellow，sweet and sour，and the flavor was unique.
文章编号：201916012 中图分类号： 文献标志码：
基金项目:贵州省药食同源植物资源开发工程技术研究中心（黔科合G 字[2015]4001 号）；贵州省百层次人才项目（黔科合平台人才[2018]5670 号）；贵州罗汉果抗炎抑菌谱效关系研究（贵中医博士启动[2019]09 号）
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