芒果魔芋固体饮料的研制
Development of Mango Konjac Solid Drink

本文以魔芋精粉、芒果粉为主要原料进行复配，辅助添加麦芽糊精、柠檬酸、三氯蔗糖、食盐，以感官品质为评价指标，首先通过单因素试验确定魔芋精粉和芒果果粉配料质量比，麦芽糊精及各风味物质的添加量，对固体饮料香气和口味进行调配，通过单因素和正交试验确定芒果魔芋固体饮料最佳配方。结果表明：芒果魔芋固体饮料最佳配方为魔芋精粉与芒果果粉质量比为1:5，麦芽糊精0.8 g，柠檬酸0.015 g，三氯蔗糖0.045 g，食盐0.02 g。该产品具有浓郁芒果香气，呈淡黄色，色泽悦目适宜，口感协调，酸甜适度，无肉眼可见外来杂质，具有携带、运输便捷的优点。
In this paper, the main raw materials of konjac powder, mango powder, assist in the addition of maltodextrin, citric acid, sucralose salt, to the sensory quality as the evaluation index. The best formula of mango konjac solid drink was studied through single factor experiment and orthogonal experiment. The results showed that the optimum formula of mango konjac solid drink was as follows: the mixing ratio of konjac powder and mango fruit powder was 1:5, maltodextrin 0.8 g, citric acid 0.015 g, sucralose 0.045 g, sucralose salt 0.02 g. The product has a strong mango aroma, pale yellow, color pleasing eye appropriate, taste coordination, sweet and moderate, no visible to the naked eye foreign impurities, with the advantages of carrying, transportation convenience.