摘要
以新型保健水果人参果为原料 ,在分析测定人参果主要成分含量的基础上 ,较深入地研究了人参果的取汁、果汁澄清以及配方等加工条件对人参果饮料品质的影响 ,采用打浆浸提取汁、酶法澄清技术 ,从而制得了一种保持人参果风味、口味清爽、外观澄清、色译诱人 。
On the basis of the determination of main constituents in the fruit, the influence of processing conditions (juice extraction, juice clarification, formulation, etc.) on the quality of the drink is studied. A new health drink with the genuine flavour of the fruit, pleasant taste, clear appearance, appealing colour and health-beneficial effects is obtained by beating extraction and enzymatic clarification.
出处
《饮料工业》
2001年第2期22-24,共3页
Beverage Industry
关键词
人参果
打浆浸提
酶法澄清
保健饮料
生产技术
Renshenguo”
“Renshenguo” drink
beating extraction
enzymatic clarification
