| 荸荠山楂复合果汁饮料加工工艺的研究 |
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| 引用本文： | 李作美. 荸荠山楂复合果汁饮料加工工艺的研究[J]. 饮料工业, 2008, 11(4): 20-23 |
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| 作者姓名： | 李作美 |
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| 作者单位： | 蚌埠学院食品与生物工程系,安徽蚌埠,233031 |
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| 摘 要： | 以荸荠、山楂为主要原料，对其复合制作果汁饮料的工艺技术要点进行了研究。其配方为：荸荠汁（用荸荠果肉与水按1：1比例研磨过滤制成）30％，山渣汁（将山楂果肉与水按照1：3比例浸提制成）20％，柠檬酸0.1%，苹果酸0.1%，蔗糖10%，CMC-Na 0.2%。采用90℃、20min的杀菌条件，研制出的复合果汁饮料口感和风味最佳。
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| 关 键 词： | 荸荠 山楂 复合果汁 |
| 修稿时间： | 2007-12-25 |
Study on processing technology of compound juice beverage of chufa and haw |
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| LI Zuo-mei. Study on processing technology of compound juice beverage of chufa and haw[J]. Beverage Industry, 2008, 11(4): 20-23 |
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| Authors: | LI Zuo-mei |
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| Affiliation: | LI Zuo-mei (Department of Food and Bioengineering, Bengbu College, Bengbu 233030, Anhui, China) |
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| Abstract: | Studies were carried out on the technological essentials of compound juice beverages made from chufa and haw as the main materials. The formula contained chufa juice （chufa pulp ： water = 1：1, obtained by grinding and filtering） 30%, haw juice （haw ： water = 1 ： 3, obtained by extraction） 20%, citric acid 0.1%, malic acid 0.1%, sugar 10% and CMC-Na 0.2%. Sterilization at 90℃ for 20 min could give the best taste and flavour. |
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| Keywords: | chufa haw compound juice |
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