| 锦灯笼饮料的制作工艺研究 |
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| 引用本文： | 王月囡,郑岩,刑美.锦灯笼饮料的制作工艺研究[J].农产品加工．学刊,2021(5). |
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| 作者姓名： | 王月囡 郑岩 刑美 |
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| 作者单位： | 鞍山师范学院化学与生命科学学院 |
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| 基金项目： | 鞍山师范学院校级资助项目“红菇娘乳酸菌饮料在学龄前儿童营养中的研究与应用”(18KYXM015)。 |
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| 摘 要： | 以锦灯笼为原料制备一款东北特色的锦灯笼饮料。以锦灯笼果汁添加量、蔗糖添加量、柠檬酸添加量、稳定剂CMC添加量为考查因素进行单因素试验,采取正交试验筛选出最优工艺。结果表明,锦灯笼果汁添加量10%,蔗糖添加量15%,柠檬酸添加量0.2%,稳定剂CMC添加量0.15%为最佳工艺条件,在此条件下制得的饮料口感最佳,具有锦灯笼独特风味,且酸甜可口、质地均匀、入口细腻。
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| 关 键 词： | 锦灯笼 饮料 工艺研究 |
Research of the Production Physalis alkekengi Beverage |
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| WANG Yuenan,ZHENG Yan,XING Mei.Research of the Production Physalis alkekengi Beverage[J].Nongchanpin Jlagong.Xuekan,2021(5). |
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| Authors: | WANG Yuenan ZHENG Yan XING Mei |
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| Institution: | (School of Chemistry and Life Science,Anshan Normal University,Anshan,Liaoning 114007,China) |
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| Abstract: | A kind of Northeast-style stirring Physalis alkekengi was developed,which was made from Physalis alkekengi.The single factor experiment was carried out with the addition amount of Physalis alkekengi,the amount of sucrose,the amount of citric acid and the amount of CMC added as the investigation factors.The results showed that optimal conditions were the addition amount of Physalis alkekengi 10%,the amount of sucrose 15%,the amount of citric acid 0.2%,and the amount of CMC 0.15%.Under such conditions,the beverage has best taste.Besides,it has best solidification state,delicate taste,sweet and sour taste,uniform texture,and has the unique fruit flavor of the Physalis alkekengi. |
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| Keywords: | Physalis alkekengi beverage process research |
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