荔枝果肉果汁饮料工艺研究  

作　　者：白水宝 华英奇 

机构地区：[1]福建省漳州工业学校,363118

出　　处：《山西食品工业》2001年第2期31-32,41,共3页

摘　　要：重点研究了荔枝果肉果汁饮料的生产工艺、配方、加工技术,规定了相应的质量标准。该饮料特点是原果汁、果肉含量高,不加任何防腐剂,果汁呈乳白色至淡黄色,具有新鲜荔枝果肉果汁应有的芳香风味和气味,甜酸适口,果肉感强。The studies focus on the production technology, prescriptions and the processing technology of drinks made of pulp and juice of lychee, specifying their corresponding quality standards. These drinks are characterized by high amount of the original juice and pulp, no addition of any antiseptics, sweet juice of milky white or light yellow white color , fragrant smell and special flavor of fresh juice and pulp, and pleasant taste of substantial pulp.

关 键 词：荔枝 果肉果汁饮料 生产工艺 配方 质量标准 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]