摘要
本文以青州银瓜和山楂为主要原料,研究了加工生产银瓜复合饮料的生产工艺及操作要点。以感官评价为指标,通过正交试验确定了原料的最佳配比为银瓜汁200g、山楂汁40g、蜂蜜4g。并进行了稳定性研究,所研制出的青州银瓜复合饮料风味独特,营养均衡。
The production technology of compound beverage and operation points was studied in this paper using Cucumis meio L. and hawthorn as the main raw material. By sensory evaluation as the index, orthogonal test was made to determine the best proportion of raw materials, which is silver melon juice 200g, hawthorn juice 40g, and honey 4g. This production technology had better stability, and Qingzhou silver compound beverage has a balanced nutrition and health care function.
出处
《中国果菜》
2014年第6期24-27,共4页
China Fruit & Vegetable
基金
潍坊市科技计划项目(20121368)
关键词
复合果汁饮料
青州银瓜
生产工艺
Compound juice drink
Qingzhou silver melon
production technology
