| 金樱子保健饮料加工工艺的研究 |
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| 引用本文： | 吴明光.金樱子保健饮料加工工艺的研究[J].农产品加工．学刊,2007(6):47-49. |
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| 作者姓名： | 吴明光 |
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| 作者单位： | 湖南省中方县职业中专,湖南,中方,418003 |
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| 摘 要： | 以金樱子果实为原料,研究了金樱子饮料的加工工艺和产品配方。结果表明,以新鲜金樱子(在温度80℃下热处理5min,加入1倍水捣碎,所剩滤渣再加同质量的水热处理过滤)滤液作为原汁,按照原汁50%,蔗糖4%,蜂蜜4%,柠檬酸0.2%进行调配,罐装密封后,在温度85℃下杀菌10min,可制得风味独特、营养丰富的饮料。
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| 关 键 词： | 金樱子 饮料 加工工艺 |
| 文章编号： | 1671-9646（2007）06-0047-03 |
| 修稿时间： | 2007-04-03 |
Study on the Processing Craft Research of the Rosa Laevigata Michx Health Beverage |
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| Wu Mingguang.Study on the Processing Craft Research of the Rosa Laevigata Michx Health Beverage[J].Nongchanpin Jlagong.Xuekan,2007(6):47-49. |
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| Authors: | Wu Mingguang |
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| Institution: | Hunan Zhongfang County Professional Polytechnic School, Zhongfang, Hunan 418003, China |
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| Abstract: | By using the Rosa Laevigate Michx fruit as the raw material,this paper studied the processing craft and the optimum formula of Rosa Laevigate Michx beverage. According to the experiment,the raw juice could be obtained by treating Rosa Laevigata Michx under 80 ℃ for 5 min,contusing with time of water,heating and filtering the residue with water of same quality. The nutritional and flavorful beverage could be obtained by the optimum formula as raw juice 50%,sugar4%,honey4%,citric acid 0.2%,then sterilizing under 85 ℃ for 10 min after canning and sealing. |
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| Keywords: | Rosa Laevigate Michx beverage processing craft |
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