| 绿豆菠萝复合饮料工艺的研究 |
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| 引用本文： | 王亚娟,许牡丹.绿豆菠萝复合饮料工艺的研究[J].饮料工业,2008,11(3):20-22. |
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| 作者姓名： | 王亚娟 许牡丹 |
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| 作者单位： | 陕西科技大学生命科学与工程学院,陕西西安,710021 |
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| 摘 要： | 通过对绿豆菠萝复合饮料加工工艺的研究，得出浸泡绿豆的最佳工艺参数为0.25％碳酸氢钠溶液以1：4料液比在20℃下浸泡10h；脱腥的最佳工艺参数为100℃沸水煮制3min；风味调配的最佳配方为1000ml绿豆乳、150ml菠萝原汁100g白砂糖、0．4g柠檬酸。
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| 关 键 词： | 绿豆 菠萝 复合饮料 |
| 修稿时间： | 2007年12月11 |
Researches on technology for compound beverage of mung bean and pineapple |
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| WANG Ya-juan,XU Mu-dan.Researches on technology for compound beverage of mung bean and pineapple[J].Beverage Industry,2008,11(3):20-22. |
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| Authors: | WANG Ya-juan XU Mu-dan |
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| Affiliation: | (College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi＇an 710021, Shaanxi, China) |
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| Abstract: | As a result of some researches on the processing technology for the compound beverage of mung bean and pineapple, the optimum technological flow was determined as follows： mung beans were soaked in 0.25% NaHCO3 solution （material ： liquid = 1 ： 4）at 20℃ for 10 h and then boiled in 100℃ water for 3 rain to remove beaniness; finally, 1000 ml mung bean juice, 150 ml pineapple juice, 100 g sugar and 0.4 g citric acid were mixed to obtain a compound beverage with the best flavour. |
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| Keywords: | mung bean pineapple compound beverage |
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