| 冬枣醋饮品的研制 |
| |
| 引用本文： | 姚云游. 冬枣醋饮品的研制[J]. 中国酿造, 2005, 0(5): 55-57 |
| |
| 作者姓名： | 姚云游 |
| |
| 作者单位： | 山东鲁花集团公司,山东,莱阳,265200 |
| |
| 摘 要： | 论述了以冬枣、食醋、果葡糖浆、低聚异麦芽糖、蜂蜜等为主要原料研制生产多功能冬枣醋饮品的工艺流程及操作要点。试验确定的原料最佳配比为：果葡糖浆10％～15％，低聚异麦芽糖5％-10％，蜂蜜1％～5％。复合酶制剂配比为：果胶酶0．035％，淀粉酶0．012％，明胶0．02％，硅溶胶0．018％。
|
| 关 键 词： | 红枣清汁 食醋 复合酶制剂 |
| 文章编号： | 0254-5071(2005)05-0055-03 |
| 修稿时间： | 2004-10-25 |
Desvelopment of red jujube vinegar beverage |
| |
| Yao Yun-you. Desvelopment of red jujube vinegar beverage[J]. China Brewing, 2005, 0(5): 55-57 |
| |
| Authors: | Yao Yun-you |
| |
| Abstract: | This flow diagram of process and key operation steps of functional red jujube vinegar, which was produced from red jujube, vinegar, fructose syrup, oligo-isomaltose and honey, was explained in this paper.The optimum proportion of materials was confirmed as the following: fructose syrup10%-15%,oligo-ismaltose5%-15%,and honey 1%-5%. The proportion of compound enzyme was: pectinase 0.035%, amylase 0.012%,gelatin 0.02%,andsilica sol 0.018%. |
| |
| Keywords: | clarifying jujube juice vinegar compound enzyme preparation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
