摘要
以金樱子果实为原料,研究了金樱子饮料的加工工艺和产品配方。结果表明,以新鲜金樱子(在温度80℃下热处理5min,加入1倍水捣碎,所剩滤渣再加同质量的水热处理过滤)滤液作为原汁,按照原汁50%,蔗糖4%,蜂蜜4%,柠檬酸0.2%进行调配,罐装密封后,在温度85℃下杀菌10min,可制得风味独特、营养丰富的饮料。
By using the Rosa Laevigate Michx fruit as the raw material, this paper studied the processing craft and the optimum formula of Rosa Laevigate Michx beverage. According to the experiment, the raw juice could be obtained by treating Rosa Laevigata Michx under 80 ℃ for 5 min, contusing with time of water, heating and filtering the residue with water of same quality. The nutritional and flavorful beverage could be obtained by the optimum formula as raw juice 50%, sugar4%, honey4%, citric acid 0.2%, then sterilizing under 85 ℃ for l0 rain after canning and sealing.
出处
《农产品加工（下）》
2007年第6期47-49,共3页
Farm Products Processing
关键词
金樱子
饮料
加工工艺
Rosa Laevigate Michx
beverage
processing craft
