摘 要：
[目的]探索龙香芋西米饮料的最佳配方。[方法]以兴化地方特色产品龙香芋为原料,加入西米和牛奶制得龙香芋西米饮料,经正交试验后应用模糊数学评价得到最佳工艺配方。[结果]龙香芋西米饮料的最佳配方为每500 g龙香芋,加水1 500 g、牛奶250 g、白砂糖150 g、稳定剂1 g、西米适量。所得产品色泽呈乳白色,稳定性好,入口细腻,具有明显的香芋味道。[结论]该研究丰富了饮料的品种,也为兴化地区特产龙香芋的开发应用提供了参考。
译 名：
Research on Processing Technology of Dragon Taro and Sago Juice Beverage
作 者：
QU Gui-xiang;LI Zhi-fang;SHI Shuai;Jiangsu Animal Husbandry & Veterinary College;
关键词：
Dragon taro;;Sago;;Fuzzy math evaluation;;Xinghua
摘 要：
[Objective] To discuss the optimal formula of dragon taro and sago juice beverage. [Method]With local characteristic product dragon taro in Xinghua as the raw materials,sago and milk were added to prepare dragon taro and sago juice beverage. After orthogonal test,fuzzy math evaluation was used to obtain the optimal technical formula. [Result]The technical formula of dragon taro and sago juice beverage was as follows: 500 g dragon taro,1 500 g water,250 g milk,150 g white sugar,1 g stabilizer,and proper amount of sago. The color of obtained products was milky white with good stability,exquisite entrance and obvious taro flavor. [Conclusion] This research enriches the variety of drinks,and provides references for the development and application of dragon taro.
