| 桂圆肉-红枣复合饮料的研制 |
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| 引用本文： | 黄来珍,谢瓯,黄甫. 桂圆肉-红枣复合饮料的研制[J]. 现代食品科技, 2011, 27(8): 965-967 |
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| 作者姓名： | 黄来珍 谢瓯 黄甫 |
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| 作者单位： | 广东海洋大学理学院,广东湛江,524088 |
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| 摘 要： | 以桂圆肉、红枣为原料,制成桂圆肉-红枣复合饮料.用正交试验方法,得出最佳配方.对影响复合饮料稳定性的稳定剂进行了探讨,结果表明,添加0.10% CMC-Na+0.08%明胶构成的复合稳定剂稳定效果较理想.并介绍了该复合饮料的生产工艺、工艺要点和配方.
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| 关 键 词： | 桂圆内 红枣 复合果汁饮料 工艺 复合稳定剂 |
Development of a Compound Fruit Juice Beverage Using Longan and Zizyphusjujube as Raw Materials |
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| HUANG Lai-zhen,Xie Ou,HUANG Fu. Development of a Compound Fruit Juice Beverage Using Longan and Zizyphusjujube as Raw Materials[J]. Modern Food Science & Technology, 2011, 27(8): 965-967 |
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| Authors: | HUANG Lai-zhen Xie Ou HUANG Fu |
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| Affiliation: | (College of Sciences,Guang dong Ocean University,Zhanjiang 524088,China) |
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| Abstract: | A compound fruit juice beverage was made with the main raw materials of Longan and Zizyphus jujuba.By orthogonal test,the optimal formula was determined.The results showed that the optimum compound stabilizer was composed of 0.10% CMC-Na and 0.08% Gelatin.The influences of some stabilizers on the stability of this beverage were also investigated. |
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| Keywords: | longan Zizyphus jujuba date a compound fruit juice beverage processing compound stabilizer |
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