| 南瓜饮料的研制 |
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| 引用本文： | 胡静,田志宏,张长峰,高梦祥. 南瓜饮料的研制[J]. 安徽农业科学, 2007, 35(30): 9687-9688 |
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| 作者姓名： | 胡静 田志宏 张长峰 高梦祥 |
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| 作者单位： | 长江大学生命科学学院,湖北荆州,434025 |
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| 基金项目： | 长江大学校科研和教改项目 |
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| 摘 要： | 以南瓜为原料,研究了南瓜饮料的工艺配方,测定了饮料产品的技术指标。结果表明,南瓜饮料的工艺配方为:南瓜原汁20.000%,香兰素0.005%,甜蜜素0.005%,柠檬酸0.140%,苯甲酸0.015%,0.120%的复合胶(琼脂∶黄原胶=1∶1)。产品具有南瓜原有的橙黄色,无沉淀,具有浓郁的南瓜香气,味感柔和、酸甜适口。产品中可溶性固形物4.8%,总糖12.8 g/100 ml,总酸3.2 mmol/100 ml。
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| 关 键 词： | 南瓜 饮料 配方 |
| 文章编号： | 0517-6611（2007）30-09687-02 |
| 修稿时间： | 2007-05-25 |
Study on the Pumpkin Beverage |
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| HU Jing et al. Study on the Pumpkin Beverage[J]. Journal of Anhui Agricultural Sciences, 2007, 35(30): 9687-9688 |
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| Authors: | HU Jing et al |
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| Affiliation: | College of Life Science;Yangtze University;Jingzhou;Hubei 434025 |
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| Abstract: | The formula of pumpkin beverage with fresh pumpkin juice was studied,and the guide lines of the beverage were mensurated.Results showed that the best formula was pumpkin juice 20.000%,vanillin 0.005%,sodium cyclamate 0.005%,citric acid0.140%,benzoic acid 0.015%,composite gum(agar∶xanthan gum=1∶1) 0.120%.The beverage had the color of nature pumpkin orange and no deposition,it also had full-bodied aroma of pumpkin and soft dainty taste.There were fusible solid 4.8%,gross sugar 12.8 g/100 ml,gross acid 3.2 mmol/100 ml in the beverage. |
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| Keywords: | Pumpkin Beverage Formula |
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