以黑番茄、无籽刺梨和明日叶榨汁为主原料,研究一种复合保健黑番茄酱的产品配方。通过正交试验和感官评价确定该复合保健黑番茄酱最佳产品配方为:黑番茄、无籽刺梨和明日叶汁的质量比为60∶25∶15;以上述主料的总重量为100计,柠檬酸添加量为0.6%,增稠剂黄原胶添加量为0.5%,白砂糖添加量为25%,食用盐的添加量为1%。
By taking black tomato, Rosa sterilis and Angelica keiskei Koidzmi as the raw material, this paper studied the optimum formula of black tomato compound functional sauce. Through the orthogonal test and the sensory evaluation of compound functional sauce of black tomato, the optimal formula was as follows: 60 ∶ 25 ∶15(m/m) of black tomato, Rosa sterilis and Angelica keiskei Koidzmi.Regarding the total weight of the main ingredients as 100, then 0.6 % of citric acid, 0.5 % of Xanthan gum,25 % of sugar,1 % of salt.