摘要
用提油后的大果沙棘果浆辅以胡萝卜浆 ,经调配、均质、灭菌等工艺 ,生产出多维沙棘果茶。通过复合稳定剂的使用 ,使残余果油与果浆均匀合一。最佳配比为胡萝卜浆 15 % ,沙棘浆 2 0 % ,产品色泽金黄 ,口感细腻 ,酸甜适口 ,营养丰富 ,是较有开发前景的营养食品。
Sea buckthorn nectars rich in vitamine make up of sea buckthorn pulp which oil was extracted and carrot pulp and were formulated by mixing,homogeinzing,pasteurzing Due to add multiple thickener and emulsier,remainder oil fully dissolved in pulp It′s optimum proportion is carrot pulp 15%,sea buckthorn pulp 20% Color of the product is gold and suitable sweeten sour It taste fine and smooth It is developable nutrient food
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2000年第2期105-107,共3页
Journal of Jilin Agricultural University
基金
吉林省科委资助项目 !( 980 2 0 6 10 )
关键词
多维沙棘果茶
调配
均质
乳化
加工工艺
sea buckthorn nectars rich in vitamine
concoct
homogeinze
emulsify
