| 毛酸浆山楂复合果汁饮料的研制 |
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| 引用本文： | 刘志明,赵思祥,张瑞.毛酸浆山楂复合果汁饮料的研制[J].饮料工业,2008,11(8):17-20. |
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| 作者姓名： | 刘志明 赵思祥 张瑞 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 摘 要： | 以毛酸浆果、山楂为主要原料，以毛酸浆果汁（原果汁与水比例1：1）与山楂果汁（原果汁与水比例1：4）配比、稀释比、加糖量、加酸量为单因素，设计正交试验，优化出的饮料最佳配方为：果汁配比1：3、稀释比8：2、加糠量14%、柠檬酸加量0．15％。制备的复合果汁饮料色泽深黄，具有协调的香味；酸味柔和，酸甜适口，具有毛酸浆与山楂的典型风格。
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| 关 键 词： | 毛酸浆 山楂 果汁饮料 |
Preparation of juice beverage with Physalis pubescens L.and haw |
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| LIU Zhi-ming,ZHAO Si-xiang,ZHANG Rui.Preparation of juice beverage with Physalis pubescens L.and haw[J].Beverage Industry,2008,11(8):17-20. |
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| Authors: | LIU Zhi-ming ZHAO Si-xiang ZHANG Rui |
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| Affiliation: | (College of Food Science, Heilongjiang August First Land Reclamation University, Daqing 163319, Heilongjiang, China) |
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| Abstract: | A juice beverage was made from Physalis pubescens L. and haw as the major materials. With the ratio of Physalis pubescens L. juice （Physalis pubescens L. juice ： water = 1 ： 1） to haw juice （haw juice ： water = 1 ： 4）, dilution ratio, sugar dosage and citric acid dosage as the single factors, orthogonal design experiments were carried out to optimize the optimal formula as follows： Physalis pubescens L. juice ： haw juice = 1 ： 3, dilution ratio 8 ： 2, sugar 14%, and citric acid 0.15%. With deep yellow colour and harmonious aroma, the juice beverage had mild sweetness and sourness, and the typical flavour of Physalis pubescens L. and haw. |
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| Keywords: | Physalis pubescens L haw juice beverage |
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