本文已被：浏览 1166次 下载 690次
投稿时间：2021-02-24
投稿时间：2021-02-24
中文摘要: 以广西地区甘蔗、龙眼、桂花梨、百香果为主要原料，开发一款具有浓郁地域特色的天然低度复合发酵饮品。试验采用感官雷达剖面分析探讨甘蔗清汁、龙眼清汁、桂花梨清汁和百香果清汁添加量对发酵饮品感官品质的影响，并结合L16（45）正交试验优化甘蔗龙眼桂花梨百香果复合发酵饮品工艺最佳配方。结果表明：最佳发酵优选配方为甘蔗清汁18 mL、龙眼清汁30 mL、桂花梨清汁25 mL、百香果清汁15 mL，经最优配方定量复配发酵制得的饮品综合感官品质最佳，色泽淡黄透亮，果香浓郁，形态稳定无杂质，流动性好，酸甜适中、口感顺滑。
Abstract:Sugarcane，longan，osmanthus pear，and passion fruit are produced in Guangxi and are the main raw materials of beverage.Therefore，this study developed a natural low fermentation beverage with strong regional characteristics.The effects of adding sugar cane clear juice，longan clear juice，sweet-scented osmanthus pear juice，and sweet smell fruit juice on the sensory quality of fermented drinks were studied using sensory radar profile analysis.The optimal formula of mixed fermented sugar cane and sweet osmanthus pear fruit juice was optimized using L16（45）orthogonal test.The results showed that the optimal fermentation formula was 18 mL sugarcane clear juice，30 mL longan clear juice，25 mL osmanthus pear，and 15 mL passion fruit clear juice.The beverage obtained by the optimal quantitative combination of fermentation formula had the best comprehensive sensory quality，rich fruit aroma，and smooth taste.
文章编号：202213013 中图分类号： 文献标志码：
基金项目:广西民族师范学院甘蔗产业链协同创新中心资助；广西民族师范学院科研项目（2017YB002、2020FG001）
引用文本：
津ICP备20000603号-1