摘要
以苦瓜与蔗糖作为原料,研制出一种口味独特、具有一定保健效果的饮料。苦瓜汁最佳浸提条件为:水和苦瓜汁比例为2:1,浸提温度为50℃,浸提时间为1.5h;Vc添加量为0.01%,料液pH值为4.4,灭菌温度为108℃,结合精滤膜技术,解决了产品的沉淀问题。
The balsam pear beverage with special flavour and health effective was made on the basis of balsam pear and sucrose. And the optimum parameter are as follows:proportion of water volume to the balsam pear extract is 2;1,at the temperature of 50 ℃,mixing for 1.5 hours,adding of 0.01% of Vitamin C,lowering pH value to 4.4, sterilizing at the temperature of 108 ℃. And the membrane technology is applied to prevent the sedimentation to improve the product quality.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期43-45,共3页
Food Research and Development
