摘要
本文研究了覆盆子功能性饮料的加工工艺,着重探讨了温度、pH和果胶酶添加量等因素对果胶酶酶解覆盆子汁的影响。并确定了覆盆子汁、橙汁、白砂糖和柠檬酸的最佳复配比及成品的质量指标。
The article studied the technics of the raspberry functional drink .Especially, the factors of temperature ,pH and the additive of pectinase were analyzed to the effects of pectinase in the raspberry juice. Optimum compound of raspberry juice, orange juice, sucrose and citric acid was chosen .The qualities of the finished product were also decided.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期131-134,共4页
Food Science
关键词
覆盆子
功能饮料
果胶酶
酶解
raspberry
functional drink
pectinase, enzymolysis
