紫苏天然饮料的研制  

DEVELOPMENT OF PERILLA NATURAL BEVERAGE

作　　者：张洪[1] 王云[1] 赵东海[1] 

机构地区：[1]湖南文理学院生命科学系,湖南常德415000

出　　处：《食品研究与开发》2007年第2期118-120,共3页Food Research and Development

摘　　要：以紫苏叶为主要原料,配以蜂蜜、蔗糖等,选择适宜的配方和工艺条件,研制出色、香、味俱佳,清凉止渴,具有一定保健功能的天然饮品。通过正交试验和感官评定的方法得出最佳配方为:澄清紫苏汁35%,蜂蜜2.5%,蔗糖6%,柠檬酸0.3%。Using Perilla＇s leave, honey and sugar etc. as raw materials, the technological process and formula of Perilla natural beverage was studied. Its color, fragrance, and taste are satisfactory with health protection and quench one＇ s thirst. The best formula were determined through experiments and sense evaluation as follows：35 % of the clarified juice of Perilla, 2.5 % of honey, 6 % of sugar, 0.3 % of citric acid.

关 键 词：紫苏 天然饮料 配方 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]