粒粒橙饮料的研制  

Study on and preparation of particle mandarin orange juice drink

作　　者：贺贤国 

机构地区：[1]杭州轻工技工学校,浙江杭州310004

出　　处：《饮料工业》2005年第3期20-22,共3页Beverage Industry

摘　　要：以柑桔为主要原料,对粒粒橙的生产工艺和生产配方进行了研究,得出了既保持柑桔的原有风味,使产品清凉爽口、酸甜适宜,又保证产品安全性的两次杀菌生产工艺,以及使产品稳定性好、果粒悬浮均匀、产品感观效果好的以琼脂为稳定剂的配方。The technology and formula for the preparation of particle mandarin orange juice drink from mandarin orange were studied. The twice sterilization technology that could keep the original flavour of mandarin orange, make the drink refreshing with its pleasant sweetness and sourness, and guarantee the safety of the product was finally determined. And the formula with agar as the stabilizer that was characterized by the better stability of the product, the uniform suspension of fruit particles and the nice appearance of the drink was obtained.

关 键 词：粒粒橙 柑桔砂囊 悬浮稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]