摘要
本文阐述了拐枣的营养保健功能,并对拐枣果汁加工技术进行了研究,结果表明:拐枣种子对果汁的口感影响较大,加工前应除去;浸提果汁较为理想的方法是将拐枣破碎成浆状,采用常温二次浸提法,每次液固比均为2:1,浸提时间2～4h;拐枣果汁饮料的最佳配方为浸提汁比例为60%、糖度12%、酸度0.3%。
This paper introduced the nutritional health function of Hovenia Dulcis Thunb ,the process technology of fruit juice beverage were studied. The results showed that the seeds must be removed before process for its affecting juice flavor; the best leaching method was crashed the fruit into jam and leached twice, the ratio of water and fruit was 2：1 for 2-4 hours; the optimum recipe of juice beverage was leaching juice 60%, 12% sugar and 0.3% acidity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期249-251,共3页
Food Science
关键词
拐枣
营养保健
果汁
Hovenia Dulcis Thunb
nutrition health
fruit juice
