| 复合杏汁饮料的研究 |
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| 引用本文： | 巩惠,李勇.复合杏汁饮料的研究[J].食品研究与开发,2007,28(6):71-74. |
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| 作者姓名： | 巩惠 李勇 |
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| 作者单位： | 1. 徐州市铜山质量技术监督局,江苏,徐州,221116
2. 徐州工程学院食品工程系,江苏,徐州,221008 |
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| 摘 要： | 以成熟适度的杏为主原料,加入一定的茉莉花茶,通过对饮料的糖酸比及固形物含量的调整,并经过大量的研究实验,最终得到了口感较好的杏汁复合饮料。因杏汁饮料能克服杏的不易储藏的缺点且能较好地保持杏的原有营养成分,故在生产实践中具有重要意义。
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| 关 键 词： | 杏 护色 糖酸比 |
| 修稿时间： | 2006-12-22 |
THE RESEARCH OF COMPOUND APRICOT JUICE DRINK |
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| GONG Hui,LI Yong.THE RESEARCH OF COMPOUND APRICOT JUICE DRINK[J].Food Research and Developent,2007,28(6):71-74. |
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| Authors: | GONG Hui LI Yong |
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| Affiliation: | 1.Xuzhou Tongshan Bureau of Technology and Quality Supervision, Xuzhou 221116, Jiangsu, China; 2. Food Engineering Department, Xuzhou Institute of Technology, Xuzhou 221008, Jiangsu, China |
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| Abstract: | This article by market in mature moderate apricot primarily raw material, joins the certain jasmine tea, through to market collects the source apricot juice product sugar, the acidity and the solid shape content de termination, and has consulted the massive reference. In this foundation through to the drink saccharinic acid when solid shape content adjustment, does the massive research experiment,finally obtained the feeling in the mouth good apricot juice compound drink. Because the apricot juice drink can overcome the shortcoming which the apricot is not easy to preserve also can maintain the apricot the original nutrition ingredient to be basic does not receive loses, therefore has the vital significance in the production practice. |
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| Keywords: | apricot colour-protecting sugar acid compares |
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