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Abstract
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Article Information:
Concoction Optimization of a Functional Beverage Developed From Calligonum Linnaeus
Jianfeng Sun, Jie Wang, Weiqing Li, Xiaoru Wang and Xinyue Li
Corresponding Author: Jie Wang
Submitted: March 13, 2013
Accepted: April 05, 2013
Published: July 05, 2013 |
Abstract:
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In this study, concoction technology of a functional beverage developed from Calligonum Linnaeus was investigated. The sensory evaluation, orthogonal test and variance analysis were used to study the processing technology. The result showed the best additive amounts were as follows: 0.08% malic acid and citric acid (1:1), 0.10% sodium cyclamate, 2.8% sucrose. Under aforementioned additive amounts, the obtained Calligonum Linnaeus beverage showed the best flavor and good palatability.
Key words: Beverage, Calligonum Linnaeus, optimization, , , ,
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Cite this Reference:
Jianfeng Sun, Jie Wang, Weiqing Li, Xiaoru Wang and Xinyue Li , . Concoction Optimization of a Functional Beverage Developed From Calligonum Linnaeus. Advance Journal of Food Science and Technology, (07): 871-873.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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