雪莲果·椪柑·草莓复合果汁饮料加工工艺研究

目的]开发新型饮料,更进一步利用和推广雪莲果的药用保健价值。方法]以雪莲果、椪柑、草莓为原料,加工研制雪莲果与椪柑、草莓的复合饮料。结果]果汁呈不同颜色,则口感与酸度不同。颜色为浅橘黄色时,果汁略有草莓的清香,pH值为4.3。结论]最佳方案为：雪莲果汁40%,椪柑汁20%,草莓汁2.5%,白砂糖10%,蜂蜜2.0%,柠檬酸0.6%,葡萄糖3.0%,CMC-Na0.06%。

Study on the Processing Technology Compound Juice Made from Smallanthus sonchifolius Poeppig & Endlicher, Citrus reticulate Blangco and Fragaia ananassa Duchesne

Objective] The study aimed to develop the new beverage,and further more utilize and extend the medicinal and hygienic value of Smallanthus sonchifolius Poeppig & Endlicher.Method] With Smallanthus sonchifolius Poeppig & Endlicher,Citrus reticulate Blangco and Fragaia ananassa Duchesne as raw materials,process and research compound juice.Result] Juice showed different color,so it had different taste and pH value.When it showed orange,juice had slight flavor of strawberry,and pH value was 4.3.Conclusion] The best project was that 40% Smallanthus sonchifolius Poeppig & Endlicher juice,20% Citrus reticulate Blangco juice,2.5% Fragaia ananassa Duchesne juice,10% sugar,20% honey,0.6% citric acid,3.0% glucose,0.06% CMC-Na.