番石榴饮料的研制  

Development of guava beverage

作　　者：王莉嫦 

机构地区：[1]广州鹰金钱企业集团公司,广东广州510655

出　　处：《食品工业科技》2008年第3期161-162,165,共3页Science and Technology of Food Industry

摘　　要：研究了番石榴饮料的配方及护色工艺、均质压力、杀菌条件对产品风味的影响,通过正交实验确定了工艺的最佳参数:果汁25%,白砂糖11%,总酸0.25%,均质压力20～25MPa。The formula of guava beverage, and the factors such as keeping color, homogenous press and sterilizing conditions,which influenced the product taste and quality were studied. Adopted the orthogonal experiment,the optimal technological parameters were determined as follows, guava juice 25%, sugar 11% ,total acid 0.25%, homogenous press 20-25MPa.

关 键 词：番石榴汁 饮料 工艺 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]