[1]鲁周民,李其晔,赵楠,等. 主要原料对红枣饮料品质的影响[J].西北林学院学报,2012,27(04):190-193.
 LU Zhou-min,LI Qi-ye,ZHAO Nan,et al. Effects of the Main Ingredient on Quality of Jujube Beverage[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2012,27(04):190-193.
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 主要原料对红枣饮料品质的影响()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第27卷
期数:
2012年04期
页码:
190-193
栏目:
出版日期:
2012-07-30

文章信息/Info

Title:
 Effects of the Main Ingredient on Quality of Jujube Beverage
文章编号:
1001-7461(2012)04-0190-04
作者:
 鲁周民李其晔赵楠化志秀李新岗
 (1.西北农林科技大学 林学院,陕西 杨陵 712100;2.西北农林科技大学 食品科学与工程学院,陕西 杨陵 712100)
Author(s):
 LU Zhou-min LI Qi-ye ZHAO Nan HUA Zhi-xiu LI Xin-gang
 (1.College of Forestry,Northwest A&F University,Yangling,Shaanxi 712100,China;2. College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100,China)
关键词:
 红枣饮料主要原料正交试验品质
Keywords:
 jujube beverage main ingredient orthogonal experiment quality
分类号:
TS255.44,S377
文献标志码:
A
摘要:
 以红枣饮料为对象,在前期试验的基础上采用正交设计试验方案,研究了红枣原汁、白砂糖和混合有机酸3种主要原料含量对饮料透光率、可溶性固形物、总酸、固酸比等品质指标以及感官质量的影响。结果表明:红枣原汁、白砂糖和混合有机酸含量分别对饮料透光率、总酸(p<0.05)有显著影响,对可溶性固形物有极显著影响(p<0.01)。在试验条件下,3种主要原料优化配比为原汁20%、白砂糖8%、混合有机酸0.2%,饮料固酸比值在26.1∶1~36.4∶1范围时具有较好的口感。以此配比生产的红枣饮料具有较好的感官品质。

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