香橙柠檬饮料稳定性的研究
Jiangsu Condiment and Subsidiary Food(2021)
Abstract
以香橙和柠檬为原料制备复合果汁饮料.以稳定性和感官评分为指标,通过单因素实验和响应面试验确定香橙柠檬饮料的配方:香橙汁10%、柠檬汁5%、魔芋胶0.04%、果胶0.03%、黄原胶0.07%.以此配方制得饮料,感官评分为92.5分,稳定性为78.2%.香橙柠檬饮料色泽橙黄,富含维生素和矿物质,具有香橙、柠檬的复合香气,酸甜适口.
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