| 新型柚汁复合饮料的研制 |
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| 引用本文： | 王兆丹,胡廷章,肖国生,王英,张维花.新型柚汁复合饮料的研制[J].农产品加工．学刊,2013(6):38-40. |
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| 作者姓名： | 王兆丹 胡廷章 肖国生 王英 张维花 |
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| 作者单位： | 重庆三峡学院生命科学与工程学院 |
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| 基金项目： | 重庆高校创新团队建设计划(201040);重庆三峡学院校级科研项目(12QN21) |
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| 摘 要： | 以柚汁作为主要原料,与柑橘汁复配研制一种新型复合饮料,采用正交试验确定复合饮料的最佳风味配方。结果表明,柚汁复合饮料最佳配方为柚汁含量50%,柑橘汁含量10%,白砂糖含量8%,柠檬酸含量0.2%。
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| 关 键 词： | 柚汁 复合饮料 研制 |
Compound Beverage from Shaddock Juice and Citrus Juice |
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| WANG Zhao-dan,HU Ting-zhang,XIAO Guo-sheng,WANG Ying,ZHANG Wei-hua.Compound Beverage from Shaddock Juice and Citrus Juice[J].Nongchanpin Jlagong.Xuekan,2013(6):38-40. |
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| Authors: | WANG Zhao-dan HU Ting-zhang XIAO Guo-sheng WANG Ying ZHANG Wei-hua |
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| Institution: | (School of Life Science and Engineering,Chongqing Three Gorges University,Wanzhou,Chongqing 404100,China) |
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| Abstract: | In this study,taking shaddock juice as the main raw material,mixed with citrus juice to develop a new type of beverage,the optimum formula of the mixed beverage is obtained by the orthogonal test:shaddock juice 50%,citrus juice 10%,sugar 10%,citric acid 0.2%. |
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| Keywords: | shaddock juice compound beverage develop |
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