| 玫瑰花石榴汁复合饮料加工工艺 |
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| 引用本文： | 覃宇悦,孙莎,程春生,施金玉,侯玉艳,张智宏.玫瑰花石榴汁复合饮料加工工艺[J].食品与发酵工业,2012,38(3):173-175. |
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| 作者姓名： | 覃宇悦 孙莎 程春生 施金玉 侯玉艳 张智宏 |
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| 作者单位： | 昆明理工大学化学工程学院,云南昆明,650224 |
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| 摘 要： | 以玫瑰花和石榴为主要原料研制复合饮料的加工工艺。玫瑰花与白砂糖以质量比2∶1混合制成玫瑰糖,自然陈化后进行萃取,得到风味独特的玫瑰萃取液。以玫瑰花石榴汁复合饮料的感官评定为指标,通过正交实验进行优化,确定适宜工艺参数为:玫瑰萃取液30 mL,石榴汁60 mL,白砂糖加入量为8%,柠檬酸加入量为0.10%。
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| 关 键 词： | 玫瑰花 石榴汁 复合饮料 工艺 |
Preparation of Rose and Pomegranate Juice Compound Beverage |
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| Qin Yu-yue,Sun Sha,Cheng Chun-sheng, Shi Jin-yu,Hou Yu-yan,Zhang Zhi-hong.Preparation of Rose and Pomegranate Juice Compound Beverage[J].Food and Fermentation Industries,2012,38(3):173-175. |
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| Authors: | Qin Yu-yue Sun Sha Cheng Chun-sheng Shi Jin-yu Hou Yu-yan Zhang Zhi-hong |
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| Affiliation: | (College of Chemical Engineering,Kunming University of Science and Technology, Kunming 650224,China) |
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| Abstract: | The objective of the study was to prepare rose pomegranate juice by orthogonal test.Sugar was added into rose at the ratio was 2∶1 and rose was extracted after slightly fermented.The results showed that the optimum conditions of rose and pomegranate juice beverage were: rose extraction 30mL,pomegranate juice 60mL,sugar 8% and citric acid 0.10%. |
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| Keywords: | rose pomegranate juice compound beverage technology |
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