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    藍莓水果酵素復合飲料配方工藝的研究

    王帥,范影,胡超,宋奇

    (安徽新天生物科技有限公司,安徽阜陽236600)

    摘要:根據飲料加工工藝的研究,該研究以藍莓和水果酵素為主要原料,添加維生素C、檸檬酸和三氯蔗糖等為輔料,調配出一款營養價值較高,口感優良的復合飲料。通過單因素實驗和正交試驗研究了主要原輔材料配比對產品品質的影響,得到最佳工藝為藍莓汁12.00%,水果酵素5.00%,維生素C 0.70%,檸檬酸0.30%,三氯蔗糖0.010%。

    關鍵詞:藍莓;水果酵素;復合飲料

    Formula Research of Compound Beverage with Blueberry and Fruit Enzyme

    WANG Shuai,FAN Ying,HU Chao,SONG Qi

    (Anhui Xintian Biotechnology Co.,Ltd.,Fuyang 236600,China)

    Abstract: According to the processing technology of beverage,a rich in nutrition and special flavor compoundbeverage was developed with blueberry and fruit enzyme as main raw material,and vitamin C,citric acid andsucralose as accessories. And single factor experiments and orthogonal experiments were used for an optimumtechnical formula.The results showed that the best prescription of compound beverage was blueberry 12.00%,fruitenzyme 5.00%,vitamin C 0.70%,citric acid 0.30%,sucralose 0.010%.

    Key words: blueberry;fruit enzyme;compound beverage

    中圖分類號:TS275.4 文獻標志碼:A 文章編號:1007-7871(2020)06-0036-05

    (2020年 第23卷 第6期)

     

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