香梨罗布麻茶复合饮料的研制  

Preparation of a Composite Healthy Drink with Pear and Apocynum Venetum

作　　者：翟金兰[1] 杨艳彬[1] 周红[1] 魏巍[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品与发酵科技》2013年第1期95-97,102,共4页Food and Fermentation Science & Technology

摘　　要：以香梨汁和罗布麻茶汁为主要原料,研制复合功能性茶饮料,通过正交试验和感官评价,确定了香梨罗布麻茶复合饮料的最佳配方为:香梨果汁与罗布麻茶汁质量比为7:3,砂糖4%,柠檬酸0.05%。The Korla fragrant pear juice and Apocynum venetum tea were as main raw material. The composite functional tea beverage was studied. The optimum formula of composit pear and Apocynum venetum beverage was determined by the orthogonal test and sensory evaluation： pear juice-Apocynum venetum tea mass ratio of 7：3, white sugar of 4%, citric acid of 0.05%.

关 键 词：罗布麻茶 微波萃取 库尔勒香梨 复合饮料 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]