| 火龙果果粒悬浮饮料的研制 |
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| 引用本文： | 林丹琼.火龙果果粒悬浮饮料的研制[J].饮料工业,2010,13(2):23-25. |
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| 作者姓名： | 林丹琼 |
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| 作者单位： | 广东农工商职业技术学院,广东广州,510507 |
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| 摘 要： | 以火龙果为主要原料,以柠檬酸、白砂糖、甜蜜素、XC2型饮料悬浮剂等为辅料,研制火龙果果粒悬浮饮料。通过L（934）正交试验确定了饮料的最佳配方为：火龙果原汁15%、白砂糖6%、甜蜜素0.03%、柠檬酸0.1%、XC2型悬浮剂0.24%。
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| 关 键 词： | 火龙果 果粒 悬浮饮料 |
Study on and preparation of a suspended pulpy beverage of pitaya |
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| LIN Dan-qiong.Study on and preparation of a suspended pulpy beverage of pitaya[J].Beverage Industry,2010,13(2):23-25. |
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| Authors: | LIN Dan-qiong |
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| Affiliation: | LIN Dan-qiong (Guangdong Polytechnic College of Agriculture,Industry , Business,Guangzhou 510507,Guangdong,China) |
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| Abstract: | Pitaya,citric acid,sugar,sodium cyclamate and XC2 suspending agent were used to develop a suspended pulpy beverage. The optimal formula was established through L9(34) orthogonal tests:15% pitaya juice,6% sugar,0.03% sodium cyclamate, 0.1% citric acid and 0.24% XC2 suspending agent. |
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| Keywords: | pitaya pulp suspended beverage |
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