玫瑰花石榴汁复合饮料加工工艺  

Preparation of Rose and Pomegranate Juice Compound Beverage

作　　者：覃宇悦[1] 孙莎[1] 程春生[1] 施金玉[1] 侯玉艳[1] 张智宏[1] 

机构地区：[1]昆明理工大学化学工程学院,云南昆明650224

出　　处：《食品与发酵工业》2012年第3期173-175,共3页Food and Fermentation Industries

摘　　要：以玫瑰花和石榴为主要原料研制复合饮料的加工工艺。玫瑰花与白砂糖以质量比2∶1混合制成玫瑰糖,自然陈化后进行萃取,得到风味独特的玫瑰萃取液。以玫瑰花石榴汁复合饮料的感官评定为指标,通过正交实验进行优化,确定适宜工艺参数为:玫瑰萃取液30 mL,石榴汁60 mL,白砂糖加入量为8%,柠檬酸加入量为0.10%。The objective of the study was to prepare rose pomegranate juice by orthogonal test.Sugar was added into rose at the ratio was 2∶1 and rose was extracted after slightly fermented.The results showed that the optimum conditions of rose and pomegranate juice beverage were： rose extraction 30mL,pomegranate juice 60mL,sugar 8% and citric acid 0.10%.

关 键 词：玫瑰花 石榴汁 复合饮料 工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]