中国果菜
中國果菜
중국과채
CHINA FRUIT & VEGETABLE
2014年
6期
24-27
,共4页
复合果汁饮料%青州银瓜%生产工艺
複閤果汁飲料%青州銀瓜%生產工藝
복합과즙음료%청주은과%생산공예
Compound juice drink%Qingzhou silver melon%production technology
本文以青州银瓜和山楂为主要原料，研究了加工生产银瓜复合饮料的生产工艺及操作要点。以感官评价为指标，通过正交试验确定了原料的最佳配比为银瓜汁200g、山楂汁40g、蜂蜜4g。并进行了稳定性研究，所研制出的青州银瓜复合饮料风味独特，营养均衡。
本文以青州銀瓜和山楂為主要原料，研究瞭加工生產銀瓜複閤飲料的生產工藝及操作要點。以感官評價為指標，通過正交試驗確定瞭原料的最佳配比為銀瓜汁200g、山楂汁40g、蜂蜜4g。併進行瞭穩定性研究，所研製齣的青州銀瓜複閤飲料風味獨特，營養均衡。
본문이청주은과화산사위주요원료，연구료가공생산은과복합음료적생산공예급조작요점。이감관평개위지표，통과정교시험학정료원료적최가배비위은과즙200g、산사즙40g、봉밀4g。병진행료은정성연구，소연제출적청주은과복합음료풍미독특，영양균형。
The production technology of compound beverage and operation points was studied in this paper using Cucumis meio L. and hawthorn as the main raw material. By sensory evaluation as the index, orthogonal test was made to determine the best proportion of raw materials, which is silver melon juice 200g, hawthorn juice 40g, and honey 4g. This production technology had better stability, and Qingzhou silver compound beverage has a balanced nutrition and health care function.
