红枣酸梅复合饮料的工艺研究  

Study on technology of a compounded beverage of red jujube and plum

作　　者：李婵娟[1] 李琳[1] 代绍娟[1] 

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000

出　　处：《饮料工业》2011年第5期25-26,共2页Beverage Industry

摘　　要：以红枣、酸梅为主要原料制成复合水果饮料。通过试验对稳定剂的确定及用量、杀菌时间及温度等工艺进行了研究,结果表明:采用CMC-Na为稳定剂,添加量为0.1g/kg,杀菌条件为90℃25min时,产品具有良好的稳定性、流动性和口感。Red jujube and plum were used to make a compounded fruit beverage.Experiments were conducted to study the technology of the beverage,including the selection and dosage of stabilizers,sterilization time and temperature,etc.The results showed that 0.1 g/kg CMC-Na used as the stabilizer,and sterilization at 90℃ for 25 min gave a beverage featured by good stability,flowability and nice taste.

关 键 词：红枣 酸梅 复合饮料 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]