[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working p...[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working procedure was determined. Factors that influenced quali-ty of drinks were studied.[ Result] The best formula was： 30% ：30% ：30% of jujube： medlar： soybean. The color fixative of Vc was 0.02%. The ratio of materials and water was 1 ： 5 mg/ml. The addition of stabilizer xanthan was 0.20%. The addition of white crystal sugar was 6%. [ Conclu-slo] The sensual evaluation of the compound juice of jujube, medlar and soybean was good and the quality achieved national standard.展开更多
文摘[ Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soybeam as raw material, the technologies to process compound drinks were studied. The key working procedure was determined. Factors that influenced quali-ty of drinks were studied.[ Result] The best formula was： 30% ：30% ：30% of jujube： medlar： soybean. The color fixative of Vc was 0.02%. The ratio of materials and water was 1 ： 5 mg/ml. The addition of stabilizer xanthan was 0.20%. The addition of white crystal sugar was 6%. [ Conclu-slo] The sensual evaluation of the compound juice of jujube, medlar and soybean was good and the quality achieved national standard.
