香水檸檬固體飲料的工藝研究

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Study on the Processing Technology of Lemon Solid Beverage

QIN Quhong， SHEN Peiqi， LIANG Feng， WANG Junyuan， NONG Weiliang， HUANG Chunqiu （Guangxi Vocational University of Agriculture， Nanning 53ooo7， China）

Abstract： With perfumed lemon as the main raw material， perfume lemon solid beverage was developed by juice extraction， β -cyclodextrin embedding and debittering，adding white sugar powder mixing， granulation and drying. Taking sensory score as the evaluation index， the effects of β -cyclodextrin addition， the mixing ratio of lemon juice and white sugar powder and pH value on the sensory quality of beverages were studied by single factor test， and onthis basis，orthogonal experiments were caried outtooptimize the formula.Theresults showed thattheoptimal formula of solid beverage was 0.8% of β -cyclodextrin， 18：1 ratio of lemon juice to powdered sugar， and pH value of 5.5.The product prepared under the conditions of this processis yelow-green， natural in color，stable in shape， good insolubility，fresh in taste，uique infavor，andhas the highestsensoryscore.This studyprovidesatheoretical basis for the development of lemon solid beverages，and has positive significance for the comprehensive utilization and industrialization of lemon resources.

Keywords： lemon; solid beverage; β -cyclodextrin; process research

近年來，固體飲料憑借其方便攜帶、易于儲存、方便食用等優(yōu)點，得到了快速發(fā)展。（剩余3860字）