| 苦笋复合饮料的研制 |
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| 引用本文： | 陈大明,石小琼.苦笋复合饮料的研制[J].饮料工业,1999,2(4):10-12. |
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| 作者姓名： | 陈大明 石小琼 |
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| 作者单位： | 闽西大学食品研究所!福建龙岩364021 |
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| 摘 要： | 单纯的苦笋饮料 ,其味甘苦单一 ,适口性差。把苦笋、胡萝卜、柑桔花三者配合使用 ,通过正交试验进行配方优选 ,结果表明 ,最佳风味调配浓度为 :苦笋汁 10 % 胡萝卜汁 10 % 柑桔花汁 3 % ,由此调制成的苦笋复合饮料营养丰富 ,具有独特的风味及一定的保健作用。
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| 关 键 词： | 苦笋 复合饮料 配方 优选 |
Research on the formulation of compound bitter bamboo shoot drink |
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| Chen Daming\ Shi Xiaoqiong Food Research Institute,Minxi University\ Longyan,Fujian\.Research on the formulation of compound bitter bamboo shoot drink[J].Beverage Industry,1999,2(4):10-12. |
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| Authors: | Chen Daming\ Shi Xiaoqiong Food Research Institute Minxi University\ Longyan Fujian\ |
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| Affiliation: | Chen Daming\ Shi Xiaoqiong Food Research Institute,Minxi University\ Longyan,Fujian\ 364021 |
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| Abstract: | Drinks simply made from bitter bamboo shoots were always featured by the singularity of sweetness and bitterness in teste,and their palatability was poor.The authors formulated compound bitter bamboo shoot drinks with rich nutrition,special flavour and healthcare effect by mixing juices of bitter bamboo shoots,carrot and mandarin orange flower.The optimum formula of the drinks were determined by orthogonal experiment,whose result showed that mixing ratio offering the best flavour was bitter bamboo shoot juice 10% carrot juice 10% mandarin orange flower juice 3%. |
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| Keywords: | bitter bamboo shoot compound drink formula optimization |
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