| 两种新型金柑饮品的研制 |
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| 引用本文： | 邢建荣,夏其乐,邵敏,郑美瑜,陈剑兵,程绍南,丁良飞.两种新型金柑饮品的研制[J].食品科技,2007(7):193-195. |
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| 作者姓名： | 邢建荣 夏其乐 邵敏 郑美瑜 陈剑兵 程绍南 丁良飞 |
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| 作者单位： | 1. 浙江省农科院食品加工研究所,杭州,310021
2. 宁波海和森食品有限公司,宁波,315830 |
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| 摘 要： | 以金柑为主要原料研制两种新型金柑饮品。实验结果表明:蜂蜜金柑茶最佳配方为蜂蜜用量10%,金柑切成丝状,金柑用量45%,柠檬酸用量1%;金柑果粒悬浮饮料最佳配方为果粒悬浮剂用量0.35%,金柑切成丁状,金柑用量7.5%。并确定了两种金柑新型饮品的原料配方。
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| 关 键 词： | 金柑 饮品 研制 |
| 文章编号： | 1005-9989(2007)07-0193-03 |
| 修稿时间： | 2006年12月28 |
Preparation of two kinds of fortunella swingle beverage |
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| XING Jian-rong,XIA Qi-le,SHAO Min,ZHENG Mei-yu,CHEN Jian-bing,CHENG Shao-nan,DING Liang-fei.Preparation of two kinds of fortunella swingle beverage[J].Food Science and Technology,2007(7):193-195. |
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| Authors: | XING Jian-rong XIA Qi-le SHAO Min ZHENG Mei-yu CHEN Jian-bing CHENG Shao-nan DING Liang-fei |
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| Abstract: | The processing technology of fortunella swingle beverage was studied in this paper.The main material was fortunella swingle.The results showed that the best formula of honey-fortunella beverage is 10% of honey,45% of filar fortunella swingle fruit and 1% of citric,while suspended forunella beverage is 0.35% of suspended colloid and 7.5% of fortunella swingle fruit grain. |
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| Keywords: | fortunella swingle beverage preparation |
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