期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2019
卷号：295
期号：3
页码：1-6
DOI：10.1088/1755-1315/295/3/032050
出版社：IOP Publishing
摘要：Chestnut and red dates were used as raw materials. Chestnut was mixed with jujube juice after preparation. The effects of mixing ratio, sour agent ratio, sweetener ratio and stabilizer ratio on the taste of the product were investigated by single factor experiment. Taking the taste of the beverage as the main evolution criteria, the result showed the best ingredient: addition of chesnut juice to red jujube juice is 5 : 1, sweetener (white sugar) is 10%, acidifiers (citric acid) is 0.08% and stabilizer (monoglyceride) is 0.4%. On this ratio, the drink was moderately sweet and sour, and the taste was delicate. It had both the mellowness of the chestnut and the sweetness of the red dates.
