| 蓝莓、山楂复合饮料加工工艺的研究 |
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| 引用本文： | 张黎斌,王俊伟,赵新刚,李润国.蓝莓、山楂复合饮料加工工艺的研究[J].饮料工业,2008,11(8):4-5. |
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| 作者姓名： | 张黎斌 王俊伟 赵新刚 李润国 |
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| 作者单位： | 1. 辽宁省国际工程咨询中心,辽宁,沈阳,110014
2. 沈阳师范大学化学与生命科学学院,辽宁,沈阳,110034 |
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| 摘 要： | 以蓝莓、山楂为主要原料制成复合水果饮料，通过试验对稳定荆用量及杀菌时间等工艺进行了研究，结果表明：采用CMC—Na作为稳定剂，添加量为0．20％，杀菌条件为90℃下25-30min时产品具有良好的稳定性、风味和口感。
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| 关 键 词： | 蓝莓 山楂 复合饮料 加工工艺 |
Study on processing technology of blueberry-haw compound beverage |
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| ZHANG Li-bin,WANG Jun-wei,ZHAO Xin-gang,LI Run-guo.Study on processing technology of blueberry-haw compound beverage[J].Beverage Industry,2008,11(8):4-5. |
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| Authors: | ZHANG Li-bin WANG Jun-wei ZHAO Xin-gang LI Run-guo |
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| Affiliation: | ZHANG Li-bin, WANG Jun-wei, ZHAO Xin-gang, LI Run-guo (1 Liaoning Provincial International Engineering Consultation Center, Shenyang 110014, Liaoning, China; 2 College of Chemistry and Life Science, Shenyang Normal University, Shenyang 110034, Liaoning, China) |
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| Abstract: | A compound beverage made from blueberry and haw was studied, and the dosage of stabilizer and time of sterilization were investigated. The results showed that the use of 0.20% CMC-Na as the stabilizer and sterilization at 90℃ for 25 - 30 min could give a beverage with good stability, flavour and taste. |
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| Keywords: | blueberry haw compound beverage processing technology |
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