引用本文:[点击复制]
[点击复制]
【打印本页】 【在线阅读全文】【下载PDF全文】 查看/发表评论下载PDF阅读器关闭

←前一篇|后一篇→

过刊浏览    高级检索

本文已被:浏览 179次   下载 58 本文二维码信息
码上扫一扫!
油菜薹蔬菜汁饮料加工工艺研究
禹淞文张平喜赵大兴王厅陈志军文奕峰
0
((常德市农林科学研究院农产品加工研究所,湖南常德415000))
摘要:
以油菜薹为主要原料,研究了蔬菜汁饮料的加工工艺条件。结果表明,油菜薹漂烫条件为温度85 ℃、漂烫时间90 s;油菜薹蔬菜汁饮料的最佳配方为油菜薹汁15%、甜菊苷0.04%、蔗糖7%、柠檬酸0.8%。该产品具有香味独特、酸甜爽口、保健功能的特点。
关键词:  油菜薹  饮料  加工工艺  正交试验
DOI:
基金项目:
Study on Processing Technology of Vegetable Beverage Made from Brassica
YU Song-wen ZHANG Ping-xi ZHAO Da-xing WANG Ting CHEN Zhi-jun WEN Yi-feng
((Agricultural Products Processing Institute,Changde Agriculture & Forestry Sciences Academy,Changde Hunan 415000))
Abstract:
The processing-technology conditions of vegetable beverage with Brassica as raw materials were studied.The results showed that the condition of Brassica blanching was temperature 85 ℃,time 90 s;the vegetable beverage optimum technology conditions was Brassica juice 15%,stevioside 0.04%,sucrose 7% and citric acid 0.8%.This product has the characteristics of particular aroma,refreshing sweet and sour taste,and with nutrition and health functions.
Key words:  Brassica  beverage  processing technology  orthogonal test

用微信扫一扫

用微信扫一扫