| 芦柑-苦瓜复合果蔬饮料的工艺研究 |
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| 引用本文： | 刘谋泉,孔美兰.芦柑-苦瓜复合果蔬饮料的工艺研究[J].安徽农业科学,2009,37(6):2713-2714. |
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| 作者姓名： | 刘谋泉 孔美兰 |
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| 作者单位： | 1. 广东富味制果厂有限公司,广东汕头,515011
2. 韩山师范学院生物系,广东潮州,521041 |
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| 摘 要： | 目的]充分利用芦柑和苦瓜的营养特性,开发具有较高营养价值、风味独特的果蔬类饮料。方法]以具有营养保健功能的芦柑和苦瓜为主要原料制备复合果蔬饮料,通过正交试验和感官评定优选来确定该饮料的工艺配方。结果]试验得出,芦柑和苦瓜的复合果蔬类饮料的工艺配方为：芦柑汁20%,苦瓜汁10%,砂糖7%,蜂蜜3%,柠檬酸0.2%。结论]在此工艺下生产的复合果蔬类产品口感清爽,兼有苦瓜和芦柑的营养与风味。
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| 关 键 词： | 果蔬饮料 芦柑 苦瓜 护色 |
Research on the Technology of Beverage-preparation Combined with Ponkan and Balsam Pear |
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| LIU Mou-quan et al.Research on the Technology of Beverage-preparation Combined with Ponkan and Balsam Pear[J].Journal of Anhui Agricultural Sciences,2009,37(6):2713-2714. |
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| Authors: | LIU Mou-quan |
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| Institution: | LIU Mou-quan et al(Shantou Fuwei Fruits & Nuts Manufacturing Co.,Ltd.,Shantou,Guangdong 515011) |
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| Abstract: | Objective] The beverage of fruit and vegetable with high nutritional value and special flavor was developed through the full use of the nutritional characteristics of ponkan and bitter pear.Method] The ponkan and bitter pear with health care function being taken as raw material,the preferred drinking formula process was determined through the orthogonal test and sensory evaluation.Results] The test showed that the beverage-processing formula was: citrus juice,20%;bitter gourd juice,10%;sugar,7%;honey,3% ... |
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| Keywords: | Fruit and vegetable beverage Ponkan Bitter pear Coloring |
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