摘要
对红枣汁提取条件及红枣核桃复合饮料的配方进行了优化研究。得到优化后的红枣汁最佳提取工艺条件为加水量8倍、果胶酶量0.03%、浸提温度70℃、浸提90 min。该饮料最佳配方为红枣汁∶核桃乳∶0.25%的柠檬酸溶液∶白砂糖=15∶15∶3∶2。
The extraction condition of jujube juice and the ingredient of jujube and walnut compound beverage were in vestigated in this paper. The result indicated that the optimumextraction crafteonditions were 8 times of water,Pectinasequantity 0.03 % ,temperature 70 ℃ , time 90 min. The best ingredient of Chinese date and peanut emulsion was 15 ： 15 ： 3 ： 2.
出处
《食品研究与开发》
CAS
北大核心
2015年第4期103-105,共3页
Food Research and Development
关键词
红枣
核桃
复合饮料
red dates
walnut
compound beverage
