西瓜汁饮料的研制  

Study on and production of watermelon juice drink

作　　者：刘慧清[1] 李宏高[1] 

机构地区：[1]陕西科技大学,陕西西安710016

出　　处：《饮料工业》2007年第8期26-28,共3页Beverage Industry

摘　　要：对西瓜汁饮料的生产工艺和配方进行了研究。探讨了均质压力和添加增稠剂对西瓜汁饮料稳定性的影响,用正交试验确定出最佳配方,研制出了淡红色、甜酸适口、营养丰富的纯天然饮料。Studies, were carried out on the production technology and formula of watermelon juice drink, The drink＇ s stability was investigated by homogenization pressure and the addition of thickeners, and the optimum formula was determined by the orthogonal experiment. The all natural drink developed was featured by pale red colour, palatable sweetness and sourness and rich nutrients.

关 键 词：西瓜汁饮料 增稠剂 最佳配方 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]