| 营养复合果饮料研制营养复合果汁饮料的研制 |
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| 引用本文： | 徐文鑫,刘通讯.营养复合果饮料研制营养复合果汁饮料的研制[J].饮料工业,2012,15(1):34-36. |
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| 作者姓名： | 徐文鑫 刘通讯 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 对苹果、甘蔗、无花果、百合、茅根、马蹄、桂圆复合果汁饮料的配方、稳定性以及风味进行了研究,并制定了复合果汁饮料的生产工艺。复合果汁饮料的最佳配方为：苹果、甘蔗、无花果、百合、茅根、马蹄、桂圆等汁的最佳比例为17.5：6：2：2：1：1：0.1（质量比）,白砂糖16%,柠檬酸0.5%,蜂蜜16%,稳定剂0.02%。所得产品为营养、保健型饮料,风味独特,酸甜可口。
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| 关 键 词： | 复合果汁饮料 生产工艺 配方 稳定性 |
Processing technology of a compound juice drink |
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| XU Wen-xin
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LIU Tong-xun.Processing technology of a compound juice drink[J].Beverage Industry,2012,15(1):34-36. |
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| Authors: | XU Wen-xin LIU Tong-xun |
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| Affiliation: | (College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,Guangdong,China) |
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| Abstract: | A study was carried out on the formula,stability and flavor of a compound juice drink made from apple,sugarcane,fig,lily,Cogongrass rhizome,water chestnut and longan,and the processing technology worked out.The optimum formula was as follows：apple：sugarcane：fig：lily：Cogongrass rhizome：water chestnut：longan juices = 17.5：6：2：2：1：1：0.1（m/m）,sugar 16%,citric acid 0.5%,honey 16% and stabilizer 0.02%.The product was a nutritional health drink with special flavor and nice taste. |
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| Keywords: | compound juice drink processing technology formula stability |
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