苹果山楂复合饮料的工艺研究  

Studies on Precessing Technology of Apple and Hawthorn Compound Beverage

作　　者：李慧芸[1] 王汉屏[1] 马晓莉[1] 侯荣莎[1] 

机构地区：[1]陕西教育学院生物科学与技术系,陕西西安710061

出　　处：《陕西教育学院学报》2012年第1期58-62,共5页Journal of Shaanxi Institute of Education

基　　金：陕西教育学院科研基金项目（09KJ025;2011XQ35）

摘　　要：以苹果和山楂为主要原料,通过数理统计、正交试验等研究方法确定苹果山楂复合饮料的最佳配方和工艺条件。结果表明：山楂最佳浸提条件为浸提温度75℃,浸提时间2h,料水比1：5;苹果山楂复合饮料的最佳工艺配方为复合果汁50%,V（苹果汁）：V（山楂汁）=2：3,蔗糖8%,柠檬酸0.10%;最佳稳定剂为明胶0.08%,CMC-Na 0.10%,黄原胶0.06%;杀菌条件为温度90℃,时间10min。This paper shows the best way and condition to make compound beverage with apple and hawthorn.The result is that the best technique should be under the temperature of 75℃,digestion hour 1.5h,stuff water ratio 1：5,the optimum recipe of the juice was as follows： 50% compound juice,the ratio of apple juice to hawthorn juice was 2：3（V/V）,sugar 8%,citric acid 0.10%;the compound stabilizer was composed of 0.08%glutin isinglass,0.10%CMC-Na,xanthan0.06%;the best sterilization condition is at 90℃ in 10 min.

关 键 词：苹果 山楂 复合饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]