软枣猕猴桃银耳复合汁饮料的研制  

Development of Actinidia Arguta and Tremella Compound Beverage

作　　者：田晓玲[1] 蔡智军[1] 李晗 刘嘉琳 王静华[1] TIAN Xiaoling;CAI Zhijun;LI Han;LIU Jialin;WANG Jinghua(Liaoning Agricultural Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《辽宁农业职业技术学院学报》2021年第5期7-9,共3页Journal of Liaoning Agricultural Technical College

基　　金：辽宁农业职业技术学院2019年科研立项“功能性软枣猕猴桃饮品的研发”。

摘　　要：以软枣猕猴桃和银耳汁为原料,对软枣猕猴桃银耳复合汁饮料的加工工艺进行了研究,确定软枣猕猴桃银耳复合汁饮料的最佳配方为:软枣猕猴桃银耳复合汁浓度为20%,白砂糖添加量为10%,黄原胶添加量为0.05%,柠檬酸添加量为0.06%。此产品酸甜适口,香气浓郁,具有猕猴桃和银耳复合汁特有的香气和滋味。Using actinidia arguta and tremella juice as the raw material,the processing technology for actinidia arguta and tremella compound beverage was studied.The best formula of actinidia arguta and tremella compound beverage was as follows:the concentration of actinidia arguta and tremella compound juice was 20%,the sucrose content was 10%,the amount of xanthan gum was 0.05%,and the citric acid content was 0.06%.This product was sweet and sour with the unique aroma and taste of kiwi fruit and tremella compound beverage.

关 键 词：软枣猕猴桃 银耳 复合汁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]