| 野生蓝莓果浆型饮料加工工艺研究 |
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| 引用本文： | 叶万军.野生蓝莓果浆型饮料加工工艺研究[J].中国林副特产,2012(2):28-29. |
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| 作者姓名： | 叶万军 |
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| 作者单位： | 黑龙江省农业科学院园艺分院,哈尔滨,150069 |
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| 摘 要： | 以黑龙江大兴安岭野生蓝莓为试材,经蒸果、研磨、过滤、调配、灭菌、喷淋等过程制作野生蓝莓果浆型饮料。对饮料的原汁含量,白砂糖含量,纯净水含量的配比进行研究,确定最佳配方。结果表明：以30%的原汁含量,8%的白砂糖含量,62%的纯净水为最佳配比。加工出的野生蓝莓果浆型饮料色泽深蓝,具有良好的野生蓝莓香气,果香浓郁,口感醇厚,品质上乘。
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| 关 键 词： | 蓝莓 饮料 工艺 配比 |
The Processing Technology of Wild Blueberries Pulp Drink |
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| Ye Wanjun.The Processing Technology of Wild Blueberries Pulp Drink[J].Forest By-product and Speciality in China,2012(2):28-29. |
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| Authors: | Ye Wanjun |
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| Institution: | Ye Wanjun(Horticulture Sub-institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150069) |
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| Abstract: | With the wild blueberries from Da Hinggan Ling of Heilongjiang Province as the research materials,after a process of steam fruits,grinding,percolating,blending,sterilization,spray produced the wild blueberries pulp drink.The content of the fruits nectar,white sugar and pure water is investigated,make sure the optimum formula.The wild blueberries pulp drink has dark blue color,with a strong fruity flavour,mellow mouth-filling and good quality. |
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| Keywords: | Blueberries Beverages Process Ratio |
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