热处理工艺对红菇娘果汁风味的影响  

Heat Treatment Process on the Red Mushroom Niang Juice Flavor

作　　者：黄玉玲[1] 

机构地区：[1]黑龙江农垦科技职业学院,黑龙江哈尔滨150431

出　　处：《农产品加工（下）》2014年第3期34-35,38,共3页Farm Products Processing

摘　　要：以红菇娘为主要原料,添加白砂糖、柠檬酸,对生产工艺进行合理选择,生产出一种具有保健功能的饮料。主要研究热处理对红菇娘果汁饮料的风味与色泽的影响。通过单因素试验确定热处理的温度及加热时间的范围,并通过正交试验确定热处理的最佳工艺参数,即加热温度为75℃,加热时间为5 min。In order to groundcherry as main raw material, add sugar, citric acid, the production technology is reasonable, produce a kind of beverage with health care function. The experiment is to study effects of heat treatment on the flavor and color groundcherry juice beverage. The range of heat treatment temperature and heating time are determined by single factor experiment. Through orthogonal experiment, the optimum heat treatment parameters are determined, the heating temperature is 75℃, the heating time of 5 min.

关 键 词：红菇娘 饮料 热处理 加热温度 加热时间 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]