杜仲红枣复合饮料加工工艺研究

Processing Technology of A Compound Beverage of Duzhong and Jujube

探讨了枣汁的提取方法 ,得出了枣汁提取的最佳方法。以红枣、杜仲为原料 ,对杜仲复合饮料的配方及杀菌条件进行了研究。结果表明 :杜仲复合饮料的最适配方为枣汁5 0 % ,杜仲总甙 0 .2 4%、蔗糖 6 %、柠檬酸 0 .2 %。装罐密封后 90℃杀菌 5 min。

The method of extracting jujube juice was discussed to obtain optimem conditions. A compound beverage of Duzhong (Eucommia ulmoides) and jujube was developed. The formula and sterilization condition to make the beverage ware studied. The results showed that the optimum formula was as follows: 50% jujube juice, 0.24% total glycosides of Duzhong, 6% sucrose, and 0.2% citric acid. The beverage was sterilized under 90℃ after canned.