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投稿时间：2019-01-30
投稿时间：2019-01-30
中文摘要: 以长白楤木果实和玫瑰花为主要原料制作复合饮料，采用Box-Behnken 响应面法对长白楤木果实玫瑰花复合饮料产品配方及稳定剂的复配方案进行研究。结果表明：长白楤木果实玫瑰花复合饮料的最佳配方为长白楤木果实浆液添加量15%、玫瑰花浸提液添加量45%、蜂蜜添加量8%、柠檬酸添加量0.06%，产品最佳稳定剂配方为卡拉胶添加量0.04%、瓜尔豆胶添加量0.07%、黄原胶添加量0.10%。此配方及稳定剂组合条件下制作的该产品口感爽滑、色泽均匀、风味浓郁、稳定性良好。
Abstract:The composite beverage was prepared with Aralia continentalis kitagwa fruit and rose as the main raw materials.Box-Behnken response surface experiment method was used to study the compounding the formula and stabilizer of Aralia continentalis kitagwa fruit and rose compound beverage.The results showed that the best formula of the Aralia continentalis kitagwa fruit and rose compound beverage was 15 % Aralia continentalis kitagwa fruit slurry，45%rose extract，8%honey and 0.06%citric acid.The optimal stabilizer for the product was carrageenan 0.04 %，guar gum 0.07 %，xanthan gum 0.10 %.Under the conditions of this formula and stabilizer combination，the product has smooth taste，uniform color，rich flavor and good stability.
文章编号：202003015 中图分类号： 文献标志码：
基金项目:教育部“春晖计划”项目（Z2017026）
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