莲藕汁饮料的研制

本文对莲藕汁饮料研制过程中防褐变方法、酶法处理原汁等关键工艺、技术进行了研究,确定了科学的生产工艺、较好地解决了藕汁饮料生产过程中沉淀、褐变、涩味等突出问题,最大程度地保持了莲藕中原有的营养成份和药理功能。利用扬州地区白花莲藕研制出的天然莲藕汁饮料清雅爽口,藕香浓郁,风味独特,不含色素、香精和防腐剂。本产品为利用水生植物资源开发饮料食品开辟了新路。

The Development of Lotus Roots Juice

The essay does research on cruical skill and technology about anti - browning, enzyme treatment etc. during the development of lotus roots juice. It defines the scientific manufacture technology, Solves the prominent problems about precipitation, anti - browning, bitterness etc. throughout the manufacture of lotus rootsjuice. It preserves supremely the original nutritive composition and pharmaceutic function of lotus roots. It makes use of white - flower lotus in the YangZhou region to develop the natural lotus -juice. The beverage is tasty and refreshing full of the sweet scent of lotus and has distinctive flavor. The beverage does not contain pigment essence and preservatives. The product will open up a newroute of making use of the resource of aquatic plants.