摘要
对桑叶南瓜复合饮料的生产工艺和保健效果进行了研究 ,结果表明 ,当桑叶汁和南瓜汁的体积比为 1∶4,糖酸比为木糖醇 8%、蛋白糖 0 0 1%、柠檬酸 0 0 12 % ,稳定剂为黄元胶 0 1%和CMC Na 0 1% ,杀菌条件为 12 1℃、 15～ 2 0min时 。
The processing technology of a compounded mulberry leaf and pumpkin beverage and its hypoglycemic effect were investigated. The results showed that the beverage produced under the following conditions had a remarkable hypoglycemic effect: the volume ratio of mulberry leaf juice to pumpkin juice was 1∶4; 8% xylitol, 0.01% protein sugar and 0.012% citric acid were added; 0.1% xanthan and 0.1% CMC-Na were used as stabilizers; and the product was sterilized at 121℃ for 15～20 min.
出处
《饮料工业》
2004年第6期34-36,共3页
Beverage Industry
