食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
22期
71-74
,共4页
雪莲果%柠檬%复合饮料
雪蓮果%檸檬%複閤飲料
설련과%저몽%복합음료
smallanthus sonchifolius%lemon%compound beverage
研究以雪莲果、柠檬为主要原料的雪莲果柠檬复合饮料加工工艺.雪莲果汁在添加0.4 %柠檬酸,加热5 min的条件下可有效防止褐变.利用正交试验确定雪莲果柠檬汁的最佳配方为:雪莲果汁与柠檬汁配比4:1(体积比),添加白砂糖12%,稳定剂为海藻酸钠0.3%.经调配、均质、灭菌等工艺制成淡黄色、质地均匀、具有雪莲果香和柠檬香气、营养丰富、酸甜适口、老少皆宜的复合饮料.
研究以雪蓮果、檸檬為主要原料的雪蓮果檸檬複閤飲料加工工藝.雪蓮果汁在添加0.4 %檸檬痠,加熱5 min的條件下可有效防止褐變.利用正交試驗確定雪蓮果檸檬汁的最佳配方為:雪蓮果汁與檸檬汁配比4:1(體積比),添加白砂糖12%,穩定劑為海藻痠鈉0.3%.經調配、均質、滅菌等工藝製成淡黃色、質地均勻、具有雪蓮果香和檸檬香氣、營養豐富、痠甜適口、老少皆宜的複閤飲料.
연구이설련과、저몽위주요원료적설련과저몽복합음료가공공예.설련과즙재첨가0.4 %저몽산,가열5 min적조건하가유효방지갈변.이용정교시험학정설련과저몽즙적최가배방위:설련과즙여저몽즙배비4:1(체적비),첨가백사당12%,은정제위해조산납0.3%.경조배、균질、멸균등공예제성담황색、질지균균、구유설련과향화저몽향기、영양봉부、산첨괄구、노소개의적복합음료.
The processing technology of a compound beverage with smallanthus sonchifolius and lemon flavour was investigated. The browing of smallanthus sonchifolius could be prevented effectively with heating 5 min and adding 0.4 % citric acid .Respectively squeezed smallanthus sonchifolius and lemon juice , then pressed the certain proportion mix. Through the method orthogonal experiment, the best formula was 4:1(volume ratio) of smallanthus sonchifolius juice to lemon juice , sugar 12 %, stabilizers for 0.3 % sodium alginate. After deployment, homogeneous, sterilization and other processes into the colore of yellow, smooth taste, full smallanthus sonchifolius and lemon flavors ,nutrient-rich, sweet and sour drink compound all ages.
