| 红枣山楂复合饮料的加工工艺 |
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| 引用本文： | 张远,计红芳,胡梁斌,魏新军. 红枣山楂复合饮料的加工工艺[J]. 食品与发酵工业, 2008, 34(11) |
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| 作者姓名： | 张远 计红芳 胡梁斌 魏新军 |
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| 作者单位： | 1. 河南科技学院,河南,新乡,453003;浙江省食品安全重点实验室,浙江,杭州,310035
2. 河南科技学院,河南,新乡,453003 |
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| 基金项目： | 浙江省高校"重中之重学科"建设项目 |
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| 摘 要： | 以红枣和山楂为主要原料,采用正交试验和感官评价确定了红枣山楂复合饮料的加工工艺和最佳配方。枣汁最佳提取工艺条件为:65℃、时间4h、枣水质量比1∶7、pH值为5.0。最佳配方为:复合汁含量70%(枣汁与山楂汁体积比为8∶3),糖度为12%,柠檬酸含量为0.10%。最佳杀菌条件为:135℃,5～10 s。
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| 关 键 词： | 红枣 山楂 复合饮料 加工工艺 |
Processing Technology Jujude and Hawthorn Juice |
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| Zhang Yuan,Ji Hongfang,Hu Liangbin,Wei Xinjun. Processing Technology Jujude and Hawthorn Juice[J]. Food and Fermentation Industries, 2008, 34(11) |
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| Authors: | Zhang Yuan Ji Hongfang Hu Liangbin Wei Xinjun |
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| Affiliation: | Zhang Yuan1,2,Ji Hongfang1,Hu Liangbin1,Wei Xinjun11 |
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| Abstract: | The optimum technology parameters for producing jujude and hawthorn mixed juice were investigated by orthogonal test and sensory evaluation.The optimum extraction conditions of jujube were at 65℃ for 4h,1∶7 mass ratio(jujube/water),pH 5.0.The optimum recipe of the juice was as follows: 70% compound juice,the ratio of jujube juice to hawthorn juice was 8∶3(V/V),sugar 12%,citric acid 0.10%.The optimum sterilizing condition was 135℃ for 5~10 s. |
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| Keywords: | jujube hawthorn compound beverage processing technology |
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