| 西番莲饮料的加工工艺研究 |
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| 引用本文： | 赵玲艳,李罗明,蒋立文,邓放明.西番莲饮料的加工工艺研究[J].中国食物与营养,2013,19(5):53-57. |
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| 作者姓名： | 赵玲艳 李罗明 蒋立文 邓放明 |
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| 作者单位： | 湖南农业大学食品科学技术学院/湖南省发酵食品工程技术研究中心/食品科学与生物技术湖南省重点实验室,长沙,410128 |
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| 摘 要： | 确定了西番莲果汁饮料的生产工艺流程及工艺参数。通过L9（34）正交试验得出影响西番莲饮料品质的主次因素依次为：原果汁的添加量、稳定剂添加量、柠檬酸的添加量和白砂糖的添加量；西番莲饮料的最佳配方为：原汁添加量为10％、白砂糖的添加量为8％、柠檬酸的添加量为0．1％、稳定剂（CMC—Na：黄原胶：果胶：琼脂=1：1：1：1）的添加量为0．2％。
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| 关 键 词： | 西番莲 饮料 加工工艺 |
Study on Processing Technology of Passion Beverage |
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| ZHAO Ling-yan
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LI Luo-ming
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JIANG Li-wen
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DENG Fang-ming.Study on Processing Technology of Passion Beverage[J].Food and Nutrition in China,2013,19(5):53-57. |
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| Authors: | ZHAO Ling-yan LI Luo-ming JIANG Li-wen DENG Fang-ming |
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| Affiliation: | (College of Food Science and Technology,Hunan Agricultural University/ Hunan Food Fermentation Engineering Technology Research Center / Hunan Key Laboratories of Food Science and Biological Technology,Changsha 410128,China) |
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| Abstract: | Technical process and parameters of passion fruit beverage were determined. The primary and secondary factors influencing passion drink quality were fruit juice, stabilizer, citric acid and sugar in turn. The best parameter of passion fruit drink was that adding a- mount of fruit juice, sugar, citric acid and stabilizer were 10% , 8% , 0. 1% and 0. 2% respectively. |
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| Keywords: | passion beverage processing technology |
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