摘要
以浓缩石榴汁、山楂干为原料,进行了石榴、山楂复合饮料的研制。结果表明,浓缩石榴汁的最佳稀释倍数为3.5,山楂干的最佳浸提工艺为:常温(均温20℃),加200 mL水,浸泡12 h;石榴、山楂复合饮料的最佳配方为:石榴汁和山楂汁的比例为9∶1(g∶g),加糖量为4%,柠檬酸为0.1%。
In this paper, concentrated pomegranate juice, dried haw were used as raw materials to research compound beverage of pomegranate and haw. The results show that the best dilution of concentrated pomegranate juice is 3.5, and the best extraction technique of dried hawt are as follows： room temperature（the average temperature is 20 ~C ）, add 200 mL of water, soak 12 h. The optimal formula for the compound beverage of pomegranate and haw as follows： the mixing proportion of pomegranate juice and hawthorn juice was 9：1 （g：g）, and the contents of sugar and citric acid were 4 % and 0.1%.
出处
《食品研究与开发》
CAS
北大核心
2011年第2期85-88,共4页
Food Research and Development
关键词
石榴
山楂
复合饮料
pomegranate
haw
compound beverage
