| 蓬蘽果汁饮料的研制 |
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| 引用本文： | 仲山民,林海萍,王秋森,周智勇,楼新良. 蓬蘽果汁饮料的研制[J]. 浙江农林大学学报, 1998, 15(2): 187-191 |
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| 作者姓名： | 仲山民 林海萍 王秋森 周智勇 楼新良 |
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| 作者单位： | 1.浙江林学院林学系 浙江省磐安县林业局 |
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| 摘 要： | 在野生植物蓬蘽果汁饮料研制中不添加任何色素、香精及防腐剂, 所得产品色、香、味独特逼真, 是一种集天然、营养和保健于一身的新型理想饮品。研制结果表明: 蓬蘽果汁饮料以采用鲜果不破碎取汁法, 1: 2的稀释度,以及8% 糖度、0. 20%酸度或10%糖度、0. 25%酸度的配比为佳。
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| 关 键 词： | 悬钩子属 果实汁液 饮料瓶装 生产工艺 |
| 收稿时间： | 1997-09-05 |
A beverage prepared from fruit juice of Rubus hirsutus. |
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| Zhong Shanmin,Lin Haiping,Wang Qiusen,Zhou Zhiyong,Lou Xinliang. A beverage prepared from fruit juice of Rubus hirsutus.[J]. Journal of Zhejiang A&F University, 1998, 15(2): 187-191 |
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| Authors: | Zhong Shanmin Lin Haiping Wang Qiusen Zhou Zhiyong Lou Xinliang |
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| Affiliation: | 1.Zhejiang Forestry College |
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| Abstract: | In the preparation of a drink, fresh fruits of a wild plant Rubus hirsutus were used with no pigments, essences and preservatives added. The resultant product was a new ideal beverage which was natural , nutritions and healthful, particularly in color, scent and taste.The preparation showed that best results could be obtained if juice was made from intact fruits, which was then diluted with water in the ratio of 1 to 2 with some sugar and acid added so that the final sugar content and acidity would be 8% and 0. 20% respectively or10% and 0. 25% respectively. |
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