Position: Home > Articles > Trial-manufacture on Apple Juice,Mushroom Juice and Ginger Juice Based Compound Beverage
Journal of Shanxi Agricultural Sciences
2016,44
(12)
1860-1863
金针菇汁、苹果汁、姜汁复合饮料的研制
作 者：
冯嫣;费江雪
单 位：
吕梁学院生命科学系
关键词：
金针菇汁;苹果汁;姜汁;工艺
摘 要：
以苹果汁、金针菇汁、姜汁为主要材料,采用单因素试验和4因素3水平正交试验方法,并利用感官评价的方法,研发出一种具有酸甜爽口和微辛辣独特风味的复合饮料。试验得出的最佳配方为:苹果汁35%,金针菇汁15%,姜汁4%,白砂糖10%,按此比例制备的复合饮料具有苹果的酸甜和姜的微辛辣风味,且具有较高的营养价值,感官评价较佳。
译 名：
Trial-manufacture on Apple Juice,Mushroom Juice and Ginger Juice Based Compound Beverage
作 者：
FENG Yan;FEI Jiangxue;Department of Life Sciences,Lüliang University;
关键词：
mushroom juice;;apple juice;;ginger juice;;technology
摘 要：
In this experiment, taking apple juice, mushroom juice and ginger juice as main materials, mainly taking the measure of single factor experiments and orthogonal tests, using the ways of sensory evaluation, we are able to invent a multifunctional compound beverage with a unique good taste, rich nutrition, and the function of keeping health. The result shows that the best obtained formula is apple juice 35%, mushroom juice 15%, ginger juice 4%, castor sugar 10%. According of the proportion of mushroom juice, apple juice and ginger juice compound beverage is prepared with the sweet sour and mild spicy flavor, and has a high nutritious value, the best sensory evaluation.
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