清凉酸枣饮料生产工艺  

PRODUCTION TECHNOLOGY OF COLD DRINK FROM WILD JUJUBE

作　　者：薄奎勇[1] 李凤翔[1] 

机构地区：[1]河北农林科学院谷子研究所

出　　处：《河北林果研究》1997年第1期59-62,共4页Hebei Journal of Forestry and Orchard Research

摘　　要：以野生酸枣为原料，经热水浸提、过滤即得酸枣原汁。配以适当比例的白砂糖、柠檬酸、纯净水，放入夹层锅中进行第１次灭菌后装入玻璃瓶中，压封瓶盖，放入蒸汽消毒柜中，经９５～１００℃再次灭菌３０ｍｉｎ，即为酸枣加工产品——清凉酸枣饮料。经有关部门检验，其理化、卫生指标均符合国家标准（ＧＢ１０７９２）。With wild jujube as material,the raw juice was obtained by way of hot water extraction and filtering. Providing the juice with suitable proportion of white sugar,citric acid and pure water,and sterilizing the mixture in the sandwich cooker.After that put them into glass bottles and sterilizer once in steam sterilization cupboard (90～100℃,30min).By this procedure the processing production from wild jujube—cold drink—was obtained.Through inspection of the department concerned, the physical,chemical and hygienic indices of the cold drink were up to the state standards.

关 键 词：酸枣 浸提 浸提率 灭菌 饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]