黄皮饮料的研制  

Preparation for lausena juice drink

作　　者：何金兰[1] 刘四新[1] 肖开恩[2] 张云竹[1] 

机构地区：[1]海南大学食品学院,儋州571737 [2]海南大学材料与化工学院,儋州571737

出　　处：《食品科技》2008年第12期66-69,共4页Food Science and Technology

摘　　要：主要介绍以黄皮为主要原料,经过打浆、离心、脱气等工序生产黄皮饮料的工艺。通过正交实验确定出生产风味较好的黄皮饮料的配方,并对生产工艺的重要参数进行探讨,结果表明以果汁含量30%、白砂糖含量8%、柠檬酸0.2%所制得的黄皮饮料甜酸可口,香味浓郁,风味独特。This research mainly introduce the lausena juice producing technology that select the lausena as the major raw material by liquidizing, centrifugaling, dexoidating, procedure. To determine the formula of the way of producing good taste lausena drink by experiment and discuss the key parameter of the producing technology. The result indicates that choose the portion of juice 30%, sugar 8%, citric acid 0.2% will produce the good taste, sweet smell and special flavor drink.

关 键 词：黄皮 果汁饮料 生产工艺 经济价值 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]