摘要
采用酶解提取、醇解提取、水解提取和复合式提取4种方法获得覆盆子(Rubus chingii)果实提取液,将覆盆子果实提取液与果汁饮料按不同比例混合制得覆盆子果汁饮料,考察原料配比对覆盆子果汁饮料稳定性的影响。结果表明,复合式提取法得到的覆盆子果实提取液中有效成分含量高,且提取液较为澄清透明,呈金黄色,富有光泽,气味纯正和谐。覆盆子果实提取液与果汁按5:20的体积比混合得到的复合果汁饮料稳定性好。
Raspberry(Rubus chingii) fruit extract was obtained by methods of enzyme extract,alcohol extract,water extract and complex extract,which was then mixed with juice to prepare raspberry compound juice beverage.The effects of ratio of raspberry fruit extract and juice on stability of raspberry was studied.The results showed that the nutrient component in raspberry fruit extract obtained by complex extract method was high;and the extract was clear and crystal,with gold color and luster,pure and harmonious smell.Raspberry compound juice beverage was stable when volume ratio of raspberry extract and juice was 5∶20.
出处
《湖北农业科学》
北大核心
2013年第7期1623-1625,共3页
Hubei Agricultural Sciences
