| 山楂饮料的研制 |
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| 引用本文： | 胡可秀. 山楂饮料的研制[J]. 饮料工业, 2007, 10(4): 13-15 |
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| 作者姓名： | 胡可秀 |
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| 作者单位： | 上海隆樽酿酒有限公司,上海,200245 |
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| 摘 要： | 以山楂为对象,对山楂饮料的加工工艺进行研究,找出采用热浸提法提取山渣汗的色泽、果香的最佳时间和最佳温度：找出稳定剂的品种、搭配和最佳的使用量来保持山楂混汁饮料的稳定性。
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| 关 键 词： | 山楂 加工工艺 热浸提 稳定剂 |
| 修稿时间： | 2007-02-27 |
Study on production of haw beverage |
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| HU Ke-xiu. Study on production of haw beverage[J]. Beverage Industry, 2007, 10(4): 13-15 |
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| Authors: | HU Ke-xiu |
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| Abstract: | Studies were carried out on the processing technology of haw beverage, and the parameters including time and temperature were determined for obtaining the optimum colour and smell of haw in heat extraction. The types, combination and optimal dosage of stabilizers were found out to maintain the stability of the beverage. |
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| Keywords: | haw processing technology heat extraction stabilizer |
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