| 山楂复合果茶稳定性及生产工艺的研究 |
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| 引用本文： | 李建昌,田呈瑞.山楂复合果茶稳定性及生产工艺的研究[J].食品科技,2005(3):72-75. |
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| 作者姓名： | 李建昌 田呈瑞 |
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| 作者单位： | 陕西师范大学食品工程系,西安,710062 |
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| 摘 要： | 研究山楂复合果茶的生产工艺及其稳定技术,试验结果表明:最佳原料配比为山楂果浆55%、胡萝卜浆5%、红枣浆15%、枸杞浆2%;最佳稳定剂为复合稳定剂CMC0.05%和黄原胶0.01%;最佳均质条件为压力20~25MPa,均质2次。
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| 关 键 词： | 山楂 复合果茶 稳定性 均质 |
| 文章编号： | 1005-9989(2005)03-0072-04 |
| 修稿时间： | 2004年9月30日 |
Study on the stable technology and production process of hawthorn compound nectar |
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| LI Jian-chang,TIAN Cheng-rui.Study on the stable technology and production process of hawthorn compound nectar[J].Food Science and Technology,2005(3):72-75. |
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| Authors: | LI Jian-chang TIAN Cheng-rui |
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| Abstract: | The stable technology and production process of hawthorn compound nectar were studied systematically in this paper. Test showed the hawthorn compound nectar was with 55% haw pulp(moisture content 80%), 5% carrot pulp(moisture content 80%),15% date pulp(moisture content 83%) and 2% Chinese matrimony berry pulp(moisture content 80%); the best stabilizer of hawthorn compound nectar was 0.05% CMC and 0.01% xanthan gum; the homogenizing pressure was 20~30MPa and homogenizing two. |
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| Keywords: | haw compound nectar stability homogenize |
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