| 苹果山楂复合饮料的工艺研究 |
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| 引用本文： | 李慧芸,王汉屏,马晓莉,侯荣莎.苹果山楂复合饮料的工艺研究[J].陕西教育学院学报,2012,28(1):58-62. |
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| 作者姓名： | 李慧芸 王汉屏 马晓莉 侯荣莎 |
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| 作者单位： | 陕西教育学院生物科学与技术系,陕西西安,710061 |
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| 基金项目： | 陕西教育学院科研基金项目 |
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| 摘 要： | 以苹果和山楂为主要原料,通过数理统计、正交试验等研究方法确定苹果山楂复合饮料的最佳配方和工艺条件。结果表明：山楂最佳浸提条件为浸提温度75℃,浸提时间2h,料水比1：5;苹果山楂复合饮料的最佳工艺配方为复合果汁50%,V（苹果汁）：V（山楂汁）=2：3,蔗糖8%,柠檬酸0.10%;最佳稳定剂为明胶0.08%,CMC-Na 0.10%,黄原胶0.06%;杀菌条件为温度90℃,时间10min。
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| 关 键 词： | 苹果 山楂 复合饮料 |
Studies on Precessing Technology of Apple and Hawthorn Compound Beverage |
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| LI Hui-yun,WANG Han-ping,MA Xiao-li,HOU Rong-sha.Studies on Precessing Technology of Apple and Hawthorn Compound Beverage[J].Journal of Shaanxi Institute of Education,2012,28(1):58-62. |
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| Authors: | LI Hui-yun WANG Han-ping MA Xiao-li HOU Rong-sha |
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| Institution: | (Department of Life Sciences and Technology,Shaanxi Institute of Education,Xi’an 710061,China) |
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| Abstract: | This paper shows the best way and condition to make compound beverage with apple and hawthorn.The result is that the best technique should be under the temperature of 75℃,digestion hour 1.5h,stuff water ratio 1:5,the optimum recipe of the juice was as follows: 50% compound juice,the ratio of apple juice to hawthorn juice was 2:3(V/V),sugar 8%,citric acid 0.10%;the compound stabilizer was composed of 0.08%glutin isinglass,0.10%CMC-Na,xanthan0.06%;the best sterilization condition is at 90℃ in 10 min. |
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| Keywords: | apple hawthorn compound beverage |
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