摘要
以提高沙棘果肉浑浊型饮料稳定性和卫生质量为主要目的,对产品的配方和生产工艺进行了研究。结果表明:主要原料的配比为沙棘原果汁15%、白糖10%、胡萝卜汁10%、复合稳定剂2.5%时,产品具有良好的感官质量和较好的稳定性。采用胶体磨均质,产品稳定性会明显提高。为保证产品卫生质量必须采用超高温瞬时杀菌,出料口的温度不应低于90℃,灌瓶温度不低于80℃。
The ingredient and technology about hippophae pulp beverage were study in order to improve the stability and shelf life of product. The optimal ingredient and technology were as follow： 15% of juice including hippophae pulp, 10% of sugar, 10% of carrot juice, 2.5% of stabilizers, the temperature of sterilization is 90%, the canned temperature is 80%.
出处
《食品科技》
CAS
北大核心
2006年第1期87-90,共4页
Food Science and Technology
关键词
沙棘果肉型饮料
配方
工艺
beverage of hippophae pulp
formula
technology
