百香果枸杞复合饮料的研制  

Study on compound beverage of passion fruit and wolfberry

作　　者：张丹[1] 田德雨 郑晓楠[1] 樊迎[1] ZHANG Dan;TIAN Deyu;ZHENG Xiaonan;FAN Ying(College of information,Shanxi agriculture university,Shanxi Taigu 030800,China)

机构地区：[1]山西农业大学信息学院,山西太谷030800

出　　处：《食品工程》2018年第3期12-14,21,共4页Food Engineering

摘　　要：以百香果和枸杞为主要原料,通过单因素和正交试验对百香果枸杞复合饮料的加工工艺进行了研究。结果表明,百香果汁与枸杞汁的体积比为25∶75、白砂糖添加量为8 g/100m L、柠檬酸添加量为0.06 g/100m L,可得质地均匀、酸甜适口、香气怡人的复合饮料。The compound beverage used passion fruit and wolfberry as materials, was developed by single factor and orthogonal experiment. The results indicated that the passion fruit and wolfberry compound juice was in uniform texture, with pleasant fragrance and a sweet and sour taste with the following components： passion fruit juice and wolfberry juice in a proportion of 25∶75, sugar at 8 g/100 m L and citric acid at 0.06 g/100 m L.

关 键 词：百香果 枸杞 复合饮料 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]