饮料制备装置领域CPC分类的应用

本文对饮料制备装置领域的CPC分类情况结合IPC进行了比对介绍,并通过具体案例中的分类和检索应用,展现了CPC分类体系对提高本领域检索效率的重要性。

生姜叶营养成分分析及饮料制备工艺研究

对生姜叶进行了营养成分分析。结果表明,生姜叶中含有丰富的蛋白质、糖、矿物质、膳食纤维、维生素等营养成分。也是一种理想的天然食品配料及蔬菜。生姜叶饮料正交试验得出,最佳配方是糖浓度为10%,柠檬酸0.1%,3 g生姜叶浸液为500 mL时饮料色香味最佳。

甜高粱茎秆汁营养成分分析及饮料制备工艺研究

对甜高粱茎秆汁进行了营养成分分析。结果表明,甜高粱茎秆汁中含有丰富的水溶性蛋白质、碳水化合物、矿物质、维生素等营养成分。尤其是人体8种必需氨基酸、还原糖和膳食纤维等功能因子含量较高,是理想的天然功能性饮料。甜高粱茎秆汁饮料正交试验得出,最佳配方是糖度为10%,柠檬酸0.1%,食盐0.03%~0.05%。

功能性饮品——川贝冰糖银耳的研制

用４０％的乙醇溶液抽提川贝中的有效成分——生物碱是可行的，通过对银耳的预处理及糖液的调配等方面的研究，确定了川贝冰糖银耳的制备工艺及配方。

Preparation of Compound Drinks of Jujube,Medlar and Soybean

[ 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.