两种新型金柑饮品的研制  

Preparation of two kinds of fortunella swingle beverage

作　　者：邢建荣[1] 夏其乐[1] 邵敏[1] 郑美瑜[1] 陈剑兵[1] 程绍南[1] 丁良飞 

机构地区：[1]浙江省农科院食品加工研究所,杭州310021 [2]宁波海和森食品有限公司,宁波315830

出　　处：《食品科技》2007年第7期193-195,共3页Food Science and Technology

基　　金：宁波市科技计划项目(2004C100036)

摘　　要：以金柑为主要原料研制两种新型金柑饮品。实验结果表明:蜂蜜金柑茶最佳配方为蜂蜜用量10%,金柑切成丝状,金柑用量45%,柠檬酸用量1%;金柑果粒悬浮饮料最佳配方为果粒悬浮剂用量0.35%,金柑切成丁状,金柑用量7.5%。并确定了两种金柑新型饮品的原料配方。The processing technology of fortunella swingle beverage was studied in this paper, The main material was fortunella swingle. The results showed that the best formula of honey-fortunella beverage is 10% of honey, 45% of filar fortunella swingle fruit and 1% of citric, while suspended forunella beverage is 0.35% of suspended colloid and 7.5% of fortunella swingle fruit grain,

关 键 词：金柑 饮品 研制 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]