中国果菜2024，Vol.44Issue(11)：29-32,37,5.DOI:10.19590/j.cnki.1008-1038.2024.11.006
姜味柠檬饮料制备工艺优化
Optimization of Preparation Process for Ginger-lemon Composite Beverage
摘要
Abstract
Ginger and lemon are rich in nutrients,and processed products are gradually increasing.In order to meet the new demands of people for green,healthy,and diversified beverages,as well as enrich the forms and functions of beverages,this study optimized the process formula of ginger-lemon composite beverage by combining orthogonal experiment with single factor experiment,based on ginger syrup and lemon juice as raw materials.The results showed that the optimal formula for the ginger lemon composite beverage was 30%ginger sugar solution,0.25%lemon juice,and 0.15%lemon flavoring.After the evaluation of color,flavor,appearance and taste,the sensory score of the beverage under this process condition was 91.42 points.The spicy taste of the beverage was neutralized,and the unique flavor of ginger complements the fragrance of lemon with a bright color.The flavor was soft and harmonious,and the taste was the best.关键词
姜糖液/柠檬汁/工艺/配方优化Key words
Ginger syrup/lemon juice/process/formula optimization分类
轻工纺织引用本文复制引用
孟园,李根,刘光鹏,赵岩,和法涛,李作华,马艳蕊,李学震,初乐..姜味柠檬饮料制备工艺优化[J].中国果菜,2024,44(11):29-32,37,5.基金项目
山东省科技型中小企业创新能力提升工程项目-缓解疲劳、辅助降血脂的多种中草药功能饮料的研究与开发(2022TSGC2573) （2022TSGC2573）
山东省重点研发计划(重大科技创新工程)-乡村振兴科技创新提振行动计划项目(2021TZXD001) （重大科技创新工程）
