梅州沙田柚果茶及果汁的生产工艺研究  

Study on Meizhou pomelo tea and pomelo juice beverage's producing technique

作　　者：林穗云[1] 黎松强[1] 吴馥萍[1] 

机构地区：[1]嘉应学院化学系,梅州514015

出　　处：《食品科技》2009年第4期56-59,共4页Food Science and Technology

基　　金：广东省科技计划项目(2004B26001021)

摘　　要：以梅州盛产的沙田柚为主料,通过正交设计实验筛选出制作柚果果茶、果汁的最佳复合配方,优化生产工艺参数。以柚果、脐橙、山楂、胡萝卜4种南北特色性水果研制的柚果果茶、果汁,风味独特,β-胡萝卜素、泛酸、叶酸、VB2、VC、还原糖等营养成分含量较高,具纯天然营养保健型特点。Using the pomelo which is abundanted in Meizhou as main material and select and produce out of multiple preparation of pomelo tea and pomelo juice beverage by the formula orthogonal experiment, also improve the producting parameter. The pomelo tea and pomelo juice beverage is made by 4 kinds of northsouth special fruits such as：pomelo fresh, orange, hawthorn and carrot, which are distinct delicious, full with β- carotene, pantothenic acid, folic acid, VB2, VC, reducing sugar, pure, natural, nutritional and heathy.

关 键 词：梅州 柚 果茶、果汁 制作工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]