摘要
[目的]开发新型饮料,更进一步利用和推广雪莲果的药用保健价值。[方法]以雪莲果、椪柑、草莓为原料,加工研制雪莲果与椪柑、草莓的复合饮料。[结果]果汁呈不同颜色,则口感与酸度不同。颜色为浅橘黄色时,果汁略有草莓的清香,pH值为4.3。[结论]最佳方案为:雪莲果汁40%,椪柑汁20%,草莓汁2.5%,白砂糖10%,蜂蜜2.0%,柠檬酸0.6%,葡萄糖3.0%,CMC-Na0.06%。
[Objective] The study aimed to develop the new beverage,and further more utilize and extend the medicinal and hygienic value of Smallanthus sonchifolius Poeppig Endlicher.[Method] With Smallanthus sonchifolius Poeppig Endlicher,Citrus reticulate Blangco and Fragaia ananassa Duchesne as raw materials,process and research compound juice.[Result] Juice showed different color,so it had different taste and pH value.When it showed orange,juice had slight flavor of strawberry,and pH value was 4.3.[Conclusion] The best project was that 40% Smallanthus sonchifolius Poeppig Endlicher juice,20% Citrus reticulate Blangco juice,2.5% Fragaia ananassa Duchesne juice,10% sugar,20% honey,0.6% citric acid,3.0% glucose,0.06% CMC-Na.
出处
《安徽农业科学》
CAS
北大核心
2010年第12期6496-6497,共2页
Journal of Anhui Agricultural Sciences
基金
黔教科(2008076)
关键词
雪莲果
椪柑
草莓
复合果汁
加工工艺
Smallanthus sonchifolius Poeppig ＆ Endlicher
Citrus reticulate Blangco
Fragaia ananassa Duchesne
Compound juice
Processing technology
