| 魔芋、草莓复合颗粒果汁饮料加工工艺的研究 |
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| 引用本文： | 尉芹,马希汉,王晓红. 魔芋、草莓复合颗粒果汁饮料加工工艺的研究[J]. 食品工业科技, 1999, 0(4) |
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| 作者姓名： | 尉芹 马希汉 王晓红 |
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| 作者单位： | 西北林学院林产工程学院 |
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| 摘 要： | 以魔芋精粉和草莓为主要原料，采用正交试验和感官评定确定了产品的合理配方和加工工艺。最佳工艺参数为：草莓果汁７０％；魔芋凝胶颗粒８％；蔗糖２５％；琼脂０．５％；杀菌温度９０℃；时间１５ｍｉ
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| 关 键 词： | 魔芋精粉 草莓 饮料 加工工艺 |
Study on the processing technology of strawberryglucomannan compound beverage |
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| Wei Qin. Study on the processing technology of strawberryglucomannan compound beverage[J]. Science and Technology of Food Industry, 1999, 0(4) |
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| Authors: | Wei Qin |
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| Abstract: | A rational formula and technology of processing a compound beverage of strawberry and konjac glucomanan were established.The optimum technological parameters were determined as follows:a mount of the juice of strawberry:70%;particles of konjac glucomanan:8%;sugar:25%;agar:0.5%;sterilizing temperature and time:90,15min. |
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| Keywords: | Konjac glucomannan strawberry beverage technology |
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