摘要
以金柑为主要原料研制两种新型金柑饮品。实验结果表明:蜂蜜金柑茶最佳配方为蜂蜜用量10%,金柑切成丝状,金柑用量45%,柠檬酸用量1%;金柑果粒悬浮饮料最佳配方为果粒悬浮剂用量0.35%,金柑切成丁状,金柑用量7.5%。并确定了两种金柑新型饮品的原料配方。
The processing technology of fortunella swingle beverage was studied in this paper, The main material was fortunella swingle. The results showed that the best formula of honey-fortunella beverage is 10% of honey, 45% of filar fortunella swingle fruit and 1% of citric, while suspended forunella beverage is 0.35% of suspended colloid and 7.5% of fortunella swingle fruit grain,
出处
《食品科技》
CAS
北大核心
2007年第7期193-195,共3页
Food Science and Technology
基金
宁波市科技计划项目(2004C100036)
关键词
金柑
饮品
研制
fortunella swingle
beverage
preparation
