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投稿时间：2020-02-14
投稿时间：2020-02-14
中文摘要: 以天麻、苦瓜、绿茶为原料，研制一种复合饮料。利用单因素分析和正交试验，以感官评分和可溶性固形物含量为评价指标，研制天麻苦瓜绿茶复合饮料的最优配方。结果表明，天麻苦瓜绿茶复合饮料的最佳配方为：天麻浸提液15%、苦瓜浸提液18%、绿茶浸提液33%，木糖醇7.5%，柠檬酸0.04%。所得产品感官评分为84.67，可溶性固形物含量为7.93%。
Abstract:Study on the compound beverages were made from Gastrodia elata，Momordica charantia L.，and green tea.Using the single factor experiment and orthogonal test method，the sensory score and the content of soluble solids were used as evaluation indicators to develop the optimal formula of Gastrodia elata Momordica charantia L.green tea compound beverage.The results showed that the best formula of Gastrodia elata Momordica charantia L.green tea compound beverage was that Gastrodia elata extract content 15%，Momordica charantia L extract content 18%，green tea extract content 33%，xylitol content 7.5%，citric acid 0.04%.The score was 84.67 and the soluble solids content was 7.93%.
文章编号：202104019 中图分类号： 文献标志码：
基金项目:贵州省普通高等学校产学研基地项目 （黔教合KY字[2015]346）；贵州省教育厅青年科技人才成长项目（黔教合KY字[2018]339）；铜仁市科技计划项目（铜市科研[2020]73号）；贵州省教育厅青年科技人才成长项目（黔教合KY字[2020]173）；贵州省教育厅大学生创新创业训练中心项目（2016SJDCZX001）
| Author Name | Affiliation |
| ZHU Miao，TIAN Qi，WANG Xi-nian，FENG Shao-biao，HE Ya，LIU Qing-qing，LI Gang-feng | College of Material and Chemical Engineering，Tongren University，Tongren 554300，Guizhou，China |
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