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玛咖饮料的研制

Yuanmiao Fu,Hong Zheng,Rongrong Chen

Cereal & Food Industry（2014）

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Abstract
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.
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