| 马齿苋饮料的研制 |
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| 引用本文： | 谷春梅,李满丽,顾岩,文连奎. 马齿苋饮料的研制[J]. 饮料工业, 2010, 13(1): 12-15. DOI: 10.3969/j.issn.1007-7871.2010.01.004 |
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| 作者姓名： | 谷春梅 李满丽 顾岩 文连奎 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,吉林长春,130118 |
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| 摘 要： | 以干燥马齿苋为主要原料，采取水浸提工艺提取浸提液，经过过滤，调配，杀菌等工序制作马齿苋饮料，饮料最佳配方为：马齿苋浸提液20％、柠檬酸0．15％、蛋白糖0．025％、维生素C0．3％、果胶酶0.06%,产品呈天然淡黄色，具有马齿苋特有的中药材功能。
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| 关 键 词： | 马齿苋 饮料 研制 |
Development of a purslane drink |
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| GU Chun-mei,LI Man-li,GU Yan,WEN Lian-kui. Development of a purslane drink[J]. Beverage Industry, 2010, 13(1): 12-15. DOI: 10.3969/j.issn.1007-7871.2010.01.004 |
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| Authors: | GU Chun-mei LI Man-li GU Yan WEN Lian-kui |
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| Affiliation: | GU Chun-mei,LI Man-li,GU Yan,WEN Lian-kui (College of Food Science , Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China) |
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| Abstract: | An extract was obtained by water extraction from dry purslane,which was then used to make a drink through filtration,formulation and sterilization processes. The optimal formula contained purslane extract 20% ,citric acid 0.15% ,aspartame 0.025%,Vitamin C 0.3% and pectinase 0.06%. With natural light yellow color,the drink had the special TCM effects of purslane. |
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| Keywords: | purslane drink development |
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