| 红枣酸梅复合饮料的工艺研究 |
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| 引用本文： | 李婵娟,李琳,代绍娟.红枣酸梅复合饮料的工艺研究[J].饮料工业,2011,14(5):25-26. |
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| 作者姓名： | 李婵娟 李琳 代绍娟 |
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| 作者单位： | 石河子开发区神内食品有限公司,新疆石河子,832000 |
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| 摘 要： | 以红枣、酸梅为主要原料制成复合水果饮料。通过试验对稳定剂的确定及用量、杀菌时间及温度等工艺进行了研究,结果表明:采用CMC-Na为稳定剂,添加量为0.1g/kg,杀菌条件为90℃25min时,产品具有良好的稳定性、流动性和口感。
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| 关 键 词： | 红枣 酸梅 复合饮料 加工工艺 |
Study on technology of a compounded beverage of red jujube and plum |
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| LI Chan-juan,LI Lin,DAI Shao-juan.Study on technology of a compounded beverage of red jujube and plum[J].Beverage Industry,2011,14(5):25-26. |
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| Authors: | LI Chan-juan LI Lin DAI Shao-juan |
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| Affiliation: | (Jinnai Food Co.,Ltd.,Shihezi Development Zone,Shihezi 832003,Xinjiang,China) |
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| Abstract: | Red jujube and plum were used to make a compounded fruit beverage.Experiments were conducted to study the technology of the beverage,including the selection and dosage of stabilizers,sterilization time and temperature,etc.The results showed that 0.1 g/kg CMC-Na used as the stabilizer,and sterilization at 90℃ for 25 min gave a beverage featured by good stability,flowability and nice taste. |
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| Keywords: | red jujube plum compounded beverage processing technology |
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