本文已被：浏览 1499次 下载 291次
投稿时间：2020-02-01
投稿时间：2020-02-01
中文摘要: 以湖北海棠叶为原料，采用酵母发酵，开发酒精风味茶饮料。通过单因素和正交试验考察发酵和饮料调配过程中各因素对饮料感官的影响。试验结果表明海棠叶最佳发酵条件为发酵时间48 h，料液比1.5∶100（g/mL），白砂糖添加量11%，酵母添加量0.15%；饮料最佳调配配方为白砂糖添加量4%，柠檬酸添加量0.03%，β-环糊精添加量0.02%。
Abstract:Alcohol flavor beverage was developed from crabapple leaf fermentation broth. In fermentation and formula of beverage，the affecting factors were studied in single factor and orthonormal experiments.The results showed that the best fermentation conditions of crabapple leaf were 48 hours fermentation time，1.5∶100（g/mL）solid-liquid ratio，11%sugar and 0.15%yeast.The best beverage formula were 4%sugar，0.03%citric acid and 0.02%beta cyclodextrin.
文章编号：202008016 中图分类号： 文献标志码：
基金项目:湖北省教育厅科学研究计划指导性项目（B2018306）
| Author Name | Affiliation |
| GONG Nai-chao，LÜ Kai-bo | College of Environmental and Biological Engineering，Wuhan Technology and Business University，Wuhan 430065，Hubei，China |
引用文本：
津ICP备20000603号-1