| 引用本文： |
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孙菲菲,秦艳,韦星明.三种口味芒果醋营养饮料配方设计[J].广西科学,2008,15(3):321-324. [点击复制]
- SUN Fei-fei,QIN Yan,WEI Xing-ming.Prescription Design on the Nutrition Beverage of Mango Vinegar of Honey, Fucose and Somaltulose Taste[J].Guangxi Sciences,2008,15(3):321-324. [点击复制]
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| 摘要: |
| 以蜂蜜、海藻糖、异麦芽酮糖为甜味剂,同时添加乳酸钙,用正交试验设计出蜂蜜口味、海藻糖口味、异麦芽酮糖口味芒果醋营养饮料的最佳饮料配方。蜂蜜口味芒果醋饮料最佳配方为芒果原醋10%,蜂蜜:蔗糖5%:5%,乳酸钙0.12%;海藻糖口味芒果醋饮料最佳配方为芒果原醋10%,海藻糖12%,乳酸钙0.18%;异麦芽酮糖口味芒果醋饮料最佳配方为芒果原醋12%,异麦芽酮糖12%,乳酸钙0.12%。按最佳配方调制的3种口味芒果醋饮料酸甜适口,口感柔和,风味独特,营养丰富。 |
| 关键词: 芒果醋 配方 蜂蜜 海藻糖 异麦芽酮糖 正交试验 |
| DOI： |
| 投稿时间：2008-04-22 |
| 基金项目: |
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| Prescription Design on the Nutrition Beverage of Mango Vinegar of Honey, Fucose and Somaltulose Taste |
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SUN Fei-fei, QIN Yan, WEI Xing-ming
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| (Guangxi Academy of Sciences, Nanning, Guangxi, 530007, China) |
| Abstract: |
| Using orthogonal experiment design, adding honey, fucose and somaltulose as sweetener and complementing with calcium lactate, the nutrition beverage of mango vinegar of honey, fucose and somaltulose taste was determined.The results of best beverage prescription showed that:the best beverage prescription of honey taste were mango vinegar 10%, honey:sugar =5%:5%, calcium lactate 0.12%;the best beverage prescription of fucose taste were mango vinegar 10%, fucose 12%, calcium lactate 0.18%;the best beverage prescription of somaltulose taste were mango vinegar 12%, somaltulose 12%, calcium lactate 0.12%.The mango vinegar beerages of three tastes had unique flavor.Their nutrition was rich and their mouth feeling was moderate. |
| Key words: mango vinegar prescription honey fucose somaltulose orthogonal experiment |
