余甘果汁饮料生产工艺的研究  

Studies on the Technology in Production of Emblic Juice Beverage

作　　者：郑元福[1] 郭彩华[1] 郑荣章 

机构地区：[1]厦门水产学院食品工程系

出　　处：《厦门水产学院学报》1996年第1期71-76,共6页

摘　　要：本工艺在原生产工艺基础上，增加沸水烫漂、喷洒抗氧剂和均质等工序，改进饮料的原配方，制得稳定性更好的余甘果汁饮料，保质期可达到１２个月。篢he technology to produce Emblic juice beverage could be obtained by adding some proceduresof processing such as blanching in boiling water，and spraying vitamin C， and homogenizing，etc．on thebasis of previous procedure in production， The ingredient of this beverage was adjusted and improved.Therefore，the Emblic juice beverage which has better stability could be available． The preserving lifeof this beverage lasted more than twelve months.

关 键 词：余甘 果汁饮料 生产工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]