正交试验优选樱桃固体饮料的配方研究
Shaanxi Journal of Agricultural Sciences（2020）
Abstract
以樱桃为主要原料,经过热烫、均质、调配、干燥等工艺制得樱桃固体饮料.通过单因素和正交试验确定樱桃固体饮料最优配方为:麦芽糊精添加量15％、蔗糖添加量2％、柠檬酸添加量0.05％、樱桃汁添加量82.95％.根据此配方制得的产品色泽好,酸甜可口,樱桃味浓郁,溶解性好.
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