桑椹汁保健泡腾冲剂的研制  

Preparation on the mulberry healthy effervescent granules

作　　者：蒋其斌[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品科技》2006年第9期190-192,共3页Food Science and Technology

摘　　要：以桑椹汁和桑叶为主要原料,添加白砂糖、柠檬酸、香精、L-赖氨酸盐酸盐等辅料,经调配、过滤、浓缩、干燥、灭菌、包装等工序加工而成的桑椹汁保健泡腾冲剂,其色泽美观、口感较好、风味独特、溶解和泡腾性好,是具有较强保健作用的产品。A new mulberry healthy effervescent granules is produced. The material of effervescent granules is mulberry and mulberry leaf, and the secondary material is sugar, citric acid, essence and L-lysine. The processing technics include flavoring, filtrate, inspissatious, desiccation, sterilization and packing. The production looks bright, tastes unique, and it also has good solubility and high nutritive health function.

关 键 词：桑椹 桑叶 泡腾冲剂 保健功能 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]