摘要
以玛咖粉为主要原料开发一种玛咖饮料,通过单因素和正交试验确定玛咖粉最佳浸提条件,然后进行饮料配方研制。结果表明:玛咖粉的最佳浸提条件是在100℃下,以料液比1∶80的比例,浸提50 min;最佳饮料配方为100 g饮料中添加玛咖粉浸提液10 g、白砂糖8 g、一水柠檬酸0.18 g、香精0.08 g,产品甜酸适中、口感滋润、香气饱满协调。
The maca powder was used as the main material to develop maca beverage. The best extraction condition of maca powder was identified by single factor and orthogonal experi- ment, and then the best beverage formula was developed. The results show the best extraction conditions are that temperature 100 ℃, ratio of liquid to material 80, time 50 min. The best for- mula is 100 g beverage including extracting solution 10 g, sucrose 8 g, citric acid monohydrate 0.18 g, fragrance 0.08 g. The product is a kind of beverage which has moderate sweet-sour, juicy taste and coordinated aroma.
出处
《粮食与食品工业》
2014年第5期43-46,共4页
Cereal & Food Industry
基金
杭州市科技发展计划项目(项目编号:20130432B49)
关键词
玛咖
饮料
研制
miaca
beverage
development
