香水柠檬固体饮料的工艺研究

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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

近年来，固体饮料凭借其方便携带、易于储存、方便食用等优点，得到了快速发展。（剩余3860字）