包装与食品机械2011，Vol.29Issue(6)：17-19,34,4.DOI:10.3969/j.issn.1005-1295.2011.06.005
枣汁饮料配方的优化研究
Study on the Optimum Formula of Jujube Juice Drink
杨国浩1
作者信息
- 1. 河南工业大学生物工程学院,郑州450001
- 折叠
摘要
Abstract
Fresh red jujube were used as raw materials, added the compound acidifier , sugar, pectin , through single factor and orthogonal experiment, we studied the optimum formula of drink by jujube juice. The best optimum formula which we got by the sensory evaluation was: compound acidifier ( citric acid: malic acid = 3:1) 0. 2% , sugar 18% , red jujube juice 20% , pectin 0.12%.关键词
红枣/饮料/正交试验/配方/优化Key words
red jujube/ drink/ orthogonal experiment/ formula / optimization分类
轻工纺织引用本文复制引用
杨国浩..枣汁饮料配方的优化研究[J].包装与食品机械,2011,29(6):17-19,34,4.
