摘要
对山楂悬浮果肉饮料进行了研究。结果证明：经筛选使用琼脂与羧甲基纤维素（ＣＭＣ－Ｎａ）复合效果最佳；果粒尺寸为３ｍｍ×３ｍｍ×３ｍｍ～４ｍｍ×４ｍｍ×４ｍｍ，其效果最佳；试验经统计优选出山楂悬浮果肉饮料最佳配方为：山楂原汁含量６０％，果粒含量６％，糖含量１４％。采用合理的工艺加工出的饮料风味纯正，无糊口感，色泽鲜艳，真实感强。
Hawthorn suspersion pulp drink was studide ,The result showed that the compoundof agar and CMC-Na was the best choice. The optimum size of the grain was 3 mm× 3mm×3 mm～4mm×4 mm×4 mm, Which was in best suspending situation. The bestformula of hawthorn pulp drink was showed out on the basis of statistics hawthorn juice60%,hawthorn grain 6%,surgar 14%。On this best formula and technology,the drinkhad a good flavor and an attracting color,fitted for people’s taste,sour sweet and not-sticky in the some time also keep the original flower of haw.
关键词
山楂
饮料
果肉
悬浮性
稳定剂
hawthorn
pulp drink
suspendablity
stabilizer
sensible quality
