蓝莓饮料研究概况  

Research development of blueberry beverage

作　　者：李森[1] 莫依灿 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《中国酿造》2016年第7期11-14,共4页China Brewing

基　　金：广东省落叶果树工程技术研发中心(2015B09090382);广东省科技计划项目(2012B050500009);蓝莓在广东山地栽培技术与推广示范(2013B090200065)

摘　　要：蓝莓由于其高营养保健价值近年来多用于饮料加工。目前对蓝莓饮料的研究除了果汁饮料外,主要为发酵型饮料:乳酸菌饮料、醋饮料、复合型饮料。该文概括近几年蓝莓果汁饮料、乳饮料、醋饮料、复合型饮料的研究概况,旨在为蓝莓饮料的研究与开发提供参考。In recent years, blueberries are used in beverage processing due to its high nutrition and health care value. At present, in addition to fruit juice beverage, the study of blueberry beverage was mainly on fermented beverage such as lactic acid bacteria beverages, vinegar drinks, compound beverage. This paper summarized the research on blueberry fruit beverage, milk beverage, vinegar drinks, and compound beverage, aiming to provide reference for the research and development of the blueberry beverage.

关 键 词：蓝莓 果汁饮料 乳饮料 醋饮料 复合型饮料 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]