摘要
介绍了西番莲天然清汁饮料的研制生产工艺及操作要点。并通过正交实验,研究了该饮料的最佳配方。结果表明,对该饮料的品质的影响因素为:原汁添加量>澄清剂的用量>蔗糖添加量;其最佳水平为:原汁20%,澄清剂2%,蔗糖12%。
This paper introduces the processing technology and the critical operations of pure natural passion fruit Juicc clear juice beverage. Using orthogonal experiment to get the best batch formula of the fruit drink, the results indicated the influencing factor of quality were the addition of raw juice〉the application amount of clarifier〉the addition of sucrose, the best level were 20% raw juice, 2% clarifier, 12% sucrose,
出处
《辽宁农业职业技术学院学报》
2006年第1期19-20,共2页
Journal of Liaoning Agricultural Technical College
关键词
西番莲
澄清型
果汁饮料
passion fruit
clarification
juice beverage
