蒲公英饮料的研制  

Study on and preparation of dandelion drinks

作　　者：吕闻明[1] 

机构地区：[1]吉林农业科技学院食品科学系,吉林省吉林市132101

出　　处：《饮料工业》2008年第3期10-12,共3页Beverage Industry

摘　　要：以蒲公英为原料,经萃取、调配、澄清等工艺,制成蒲公英饮料。采用单因素和正交设计实验,确定了蒲公英饮料的最佳工艺。实验结果表明:蒲公英汁16%、白砂糖8%、蜂蜜1%、柠檬酸0.05%,得到的蒲公英饮料口感最佳,澄清透明,带有浓郁的蒲公英香气。With high quality dandelion as the main raw material, dandelion drinks were made through extraction, formulation and clarification. The optimal formula was determined by single factor and orthogonal experiments. The results showed that 16% dandelion juice, 8% sugar, 1% honey and 0.05% citric acid were mixed to give clear drinks with the best taste and the rich aroma of dandelion.

关 键 词：蒲公英 饮料 配方 澄清 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]