萝卜、梨、姜汁复合饮料加工工艺的研究

以萝卜、梨和生姜为原料,通过正交试验确定复合功能饮料的最佳配方为:38％萝卜汁、30％梨汁、11％姜汁、8％蔗糖、0.35％柠檬酸.所得产品为营养、功能型饮料,风味独特,酸甜可口.

Process technology of compound beverage of turnip,pear and ginger juice

Using green turnip,pear and ginger juice as main materials,the orthogonal test was employed to optimized the compound beverage formula,which got good flavor and healthy function.The result showed that the optimized conditions were as follows:the content of green radish juice,pear juice,ginger juice,sucrose and cilric acid was 38％,30％,11％,8％ and 0.35％,respectively.