摘要
本文研究了以硬鲜柿果、成熟软柿果、柿饼为原料,经磨浆、调配等工艺处理,配制成多种风味和口感的柿果饮料;着重解决了柿果饮料的脱涩、返涩、分层等重大技术难题。该柿果饮料柿香浓郁、无涩、具有天然柿果色泽、营养丰富,本研究为饮料家族增添了新成员。
This report studys new flavor persimmon beverage made from hard fresh and mature soft persimmon fruit by optimal process, and resolves the astringency removal, astringency recurrence and delamination of persimmon fruit. The beverage is deastringent nutritious and has colour and luster of natural persimmon fruit.
出处
《食品工业》
北大核心
2005年第2期8-9,共2页
The Food Industry
基金
陕西省教育厅专项科研计划项目(040613)
