摘要
以沙棘、红枣为原料,采用单因素试验和正交试验设计,探讨了制作红枣、沙棘复合果汁饮料的生产工艺。结果表明,制作红枣沙棘复合果汁饮料的最佳配方为:沙棘汁10%、红枣汁15%、白砂糖10%、水70%、复合稳定剂添加量0.06%,此条件下制取的复合果汁饮料风味最好;并获得了制作红枣沙棘复合果汁饮料的工艺流程。
The processing technology of compound beverage with seabuckthorn and jujube as raw materials was researched by single factor experiments,orthogonal experiments and method of sensory evaluation.The results showed optimum formula of processing seabuckthorn jujube compound beverage was that content of seabuckthorn fruit juice,jujube fruit juice,sugar,water and compound stabilizer were 10％,15％,10％,70％ and 0.06％ respectively.The processed products according to optimum formula had best flavor.
出处
《安徽农业科学》
CAS
2014年第28期9930-9932,共3页
Journal of Anhui Agricultural Sciences
关键词
复合饮料
加工工艺
沙棘
红枣
Compound beverage
Processing technology
Seabuckthorn
Jujube
作者简介
向延菊（1970-）,女,土家族,湖南石门人,副教授,硕士,从事农产品加工及贮藏研究.
