荷叶柚子复合碳酸饮料的配方优化研究

Study on formulation optimization of lotus leaf-pomelo peel flavored carbonated drinks

中文关键词:  柚子皮  荷叶  感官评价  响应面

英文关键词:pomelo peel  lotus leaf  sensory evaluation  response surface experiment

中文摘要:

      目的 优化荷叶柚子复合碳酸饮料的配方。方法 以柚子皮、柚子肉、荷叶为原料, 辅以柠檬汁、糖等配料, 利用单因素和响应面实验设计对荷叶柚子复合碳酸饮料的配方进行优化。结果 通过对成品的感官评价, 理化指标和微生物指标等测评, 确定最佳的添加量配比为60%(m:V)的糖水20 mL、柚子皮荷叶水添加量为25 mL、柚子汁添加量25 mL、柠檬汁添加量5 mL，气泡水定容至250 mL。结论 通过该配方制作出的饮品色泽均匀, 颜色微黄, 微气泡且口感柔滑, 口味酸甜微苦, 饱满而非尖酸, 能闻到一股淡淡的柚子清香, 品尝后口有余香。

英文摘要:

      Objective To optimize the formulation of lotus leaf-pomelo peel flavored carbonated drinks. Methods Using pomelo peel, pomelo meat and lotus leaf as raw materials, supplemented by lemon juice, sugar and other ingredients, the formula of lotus leaf-pomelo peel flavored carbonated drinks was optimized by single factor and response surface experiment design. Results The sensory evaluation, physical and chemical indexes and microbial indicators of the finished product were carried out. The optimum addition ratios were 60% (m:V) sugar water 20 mL, lotus leaf water 25 mL, grapefruit juice 25 mL, lemon juice (fresh squeeze) 5 mL, and constant volume to 250 mL with bubble water. Conclusion The drinks produced by this formulation have uniform and yellowish color, micro-bubbles and smooth taste, sweet, sour taste is full but not sharp, and can be smelt a light grapefruit fragrance, leaving a lingering fragrance in the mouth after tasting.