Research Article | OPEN ACCESS
Concoction Optimization of a Functional Beverage Developed From Calligonum Linnaeus
Jianfeng Sun, Jie Wang, Weiqing Li, Xiaoru Wang and Xinyue Li
College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei Province 071000, China
Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province, Baoding 071000, China
Advance Journal of Food Science and Technology 2013 7:871-873
Received: March 13, 2013 | Accepted: April 05, 2013 | Published: July 05, 2013
Abstract
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.
Keywords:
Beverage , Calligonum Linnaeus, optimization,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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