| 沙棘红枣复合果汁饮料的制作工艺研究 |
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| 引用本文： | 向延菊.沙棘红枣复合果汁饮料的制作工艺研究[J].安徽农业科学,2014(28):9930-9932. |
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| 作者姓名： | 向延菊 |
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| 作者单位： | 塔里木大学生命科学学院,新疆阿拉尔843300;南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 |
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| 摘 要： | 以沙棘、红枣为原料,采用单因素试验和正交试验设计,探讨了制作红枣、沙棘复合果汁饮料的生产工艺.结果表明,制作红枣沙棘复合果汁饮料的最佳配方为：沙棘汁10％、红枣汁15％、白砂糖10％、水70％、复合稳定剂添加量0.06％,此条件下制取的复合果汁饮料风味最好;并获得了制作红枣沙棘复合果汁饮料的工艺流程.
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| 关 键 词： | 复合饮料 加工工艺 沙棘 红枣 |
Study on Processing Technology of Seabuckthorn-Jujube Compound Beverage |
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| XIANG Yan-ju.Study on Processing Technology of Seabuckthorn-Jujube Compound Beverage[J].Journal of Anhui Agricultural Sciences,2014(28):9930-9932. |
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| Authors: | XIANG Yan-ju |
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| Institution: | XIANG Yan-ju ( 1. College of Life Science, Tarim University, Alar, Xinjiang 843300 ; 2. Xinjiang Production ＆ Construction Corp Key Laboratory for Advanced Processing of Southern Xinjiang Local Agricultural Products, Alar, Xinjiang 843300) |
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| Abstract: | The processing technology of compound beverage with seabuckthorn and jujube as raw materials was researched by single factor experiments,orthogonal experiments and method of sensory evaluation.The results showed optimum formula of processing seabuckthorn jujube compound beverage was that content of seabuckthorn fruit juice,jujube fruit juice,sugar,water and compound stabilizer were 10％,15％,10％,70％ and 0.06％ respectively.The processed products according to optimum formula had best flavor. |
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| Keywords: | Compound beverage Processing technology Seabuckthorn Jujube |
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