| 绿豆芽苹果复合果汁的研制 |
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| 引用本文： | 王潆雪,黄晓江,冯翠萍.绿豆芽苹果复合果汁的研制[J].饮料工业,2008,11(1):18-22. |
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| 作者姓名： | 王潆雪 黄晓江 冯翠萍 |
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| 作者单位： | 山西农业大学食品科学与工程学院,山西太谷,030801 |
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| 摘 要： | 以绿豆芽和苹果为原料,研制复合型澄清果汁饮料。用两种汁液比、汁液量、蔗糖量、柠檬酸量为因素，采用4因素3水平L9（3^4）正交实验设计，筛选最佳实验配方。结果表明，最佳配方为绿豆芽：苹果汁为1：1、汁液量22%、蔗糖用量7%、柠檬酸用量0.02%。
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| 关 键 词： | 绿豆芽 苹果 澄清型饮料 |
| 收稿时间： | 2007-11-07 |
| 修稿时间： | 2007年11月7日 |
Development of compound juice drink of mungbean sprout and apple |
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| WANG Ying-xue,HUANG Xiao-jiang,FENG Cui-ping.Development of compound juice drink of mungbean sprout and apple[J].Beverage Industry,2008,11(1):18-22. |
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| Authors: | WANG Ying-xue HUANG Xiao-jiang FENG Cui-ping |
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| Affiliation: | (College of Food Science and Engineering, Shanxi Agricultural University, Talgu 030801, Shanxi, China) |
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| Abstract: | A clear compound juice drink was developed from mungbean sprout and apple as the raw materials. The optimum formula was established by the L9（3^4） orthogonal experiments and organoleptic evaluation with the proportion and amount of the two juices and the dosages of sugar and citric acid as the factors. The results showed the optimum formula as mungbean sprout juice ： apple juice = 1 ： 1, juices 22%, sugar 7% and citric acid 0.02%. |
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| Keywords: | mungbean sprout apple clear drink |
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