| 雪莲果复合果汁饮料的研制 |
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| 引用本文： | 杜秀虹,罗云清.雪莲果复合果汁饮料的研制[J].北方园艺,2011(18):176-178. |
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| 作者姓名： | 杜秀虹 罗云清 |
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| 作者单位： | 玉溪农业职业技术学院,云南玉溪,653106;玉溪农业职业技术学院,云南玉溪,653106 |
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| 摘 要： | 以雪莲果原汁为主要原料,添加适量的梨原汁及蔗糖、柠檬酸等其它辅料,通过L9(34)正交实验确定最佳工艺参数.结果表明:雪莲果原汁25％、梨原汁10％、糖酸比100:2、果胶用量0.2％时,可生产出风味良好的雪莲果复合果汁饮料.
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| 关 键 词： | 雪莲果 复合饮料 正交实验 |
Development of Mixed Juice Drink of Yacon |
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| DU Xiu-hong
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LUO Yun-qing.Development of Mixed Juice Drink of Yacon[J].Northern Horticulture,2011(18):176-178. |
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| Authors: | DU Xiu-hong LUO Yun-qing |
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| Institution: | DU Xiu-hong,LUO Yun-qing(Yuxi Agricultural Vocation-technical College,Yuxi,Yunnan 653106) |
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| Abstract: | The juice was made from yacon juice as the main material and pear juice,sugar,citric acid.The best technological parameters were determined through the L9(34)orthogonal experiment.The results indicated that,taking yacon juice 25%,pear juice 10%,sugar acid ratio 100∶2,pectin 0.2%,it was possible to produce the mixed juice drink of yacon with good flavor. |
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| Keywords: | yacon mixed drink the orthogonal experiment |
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