| 毛樱桃饮料的研制 |
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| 引用本文： | 马殿君. 毛樱桃饮料的研制[J]. 饮料工业, 2007, 10(6): 29-31 |
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| 作者姓名： | 马殿君 |
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| 作者单位： | 辽宁省食品工业研究所,辽宁沈阳,110036 |
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| 摘 要： | 阐述了野生毛樱桃饮料的加工工艺,对毛樱桃汁的提取和澄清处理方法做了重点论述。为了得到澄清透明的毛樱桃汁,保持产品的稳定性,采用果胶酶和淀粉酶共同处理的方法,获得了澄清透明无沉淀的毛樱桃汁饮料。
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| 关 键 词： | 毛樱桃 果胶复合酶 淀粉酶 澄清 |
| 收稿时间： | 2007-04-19 |
| 修稿时间： | 2007-04-19 |
Preparation of Cerasus tomentosa Thunb juice drink |
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| MA Dian-jun. Preparation of Cerasus tomentosa Thunb juice drink[J]. Beverage Industry, 2007, 10(6): 29-31 |
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| Authors: | MA Dian-jun |
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| Affiliation: | Liaoning Research Institute of Food Industry, Shenyang 110036, Liaoning, China |
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| Abstract: | The production technology for wild Cerasus tomentosa Thunb juice drink is introduced,with emphases on the extraction and clarification of Cerasus tomentosa Thunb juice. With a view of obtaining clear and transparent juice and maintaining the product's stability,pectinase and amylase were used together in the experiment to get the juice without any precipitation. |
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| Keywords: | Cerasus tomentosa Thunb pectinase amylase clarification |
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