安徽农业科学2012，Vol.40Issue(35)：17329-17331,3.
莲藕固体饮料的加工工艺
The Processing Technique of Nelumbo nucifera gaertn Solid Beverage
摘要
Abstract
[Objective] To develop a instant Nelumbo nucifera solid beverage.[Method] With N. nucifera utrafine powder as main raw material , white granulated sugar, milk powder and blueberry flavor as the accessories, sensory score as an evaluation index, the additions of the ultra-fine powder of N. nucifera, white granulated sugar, milk powder and blueberry flavor were determined through single factor experiments. On the basis of this, L9(34)orthogonal experiment was-used to determine the best recipe. [Result] The optimum formula was A', nucifera powder40% , white granulated sugar 18% , milk powder 15% , and blueberry flavor 0.06‰. Under the above formula, the sensory evaluation score of N. nucifera solid beverage was 90.[Conclusion] The obtained N, nucifera solid beverage met people' s demands of modern nutrition diet, and the study will provide a theoretical basis for industrial production of N. nucifera ultrafine powder.关键词
莲藕/超微粉/奶粉/蓝莓香精/固体饮料Key words
Nelumbo nucifera gaertn/ Ultrafine powder/ Milk powder/ Blueberry flavor/ Solid drinks分类
农业科技引用本文复制引用
陈晓燕,韩卓,李延红,孙汉巨..莲藕固体饮料的加工工艺[J].安徽农业科学,2012,40(35):17329-17331,3.基金项目
2011国家自然科学基金项目(31171787) （31171787）
2012年度安徽省国际科技合作项目(12030603020). （12030603020）
