八月瓜饮料的加工工艺研究  

Optimum Process of Holboellia Latifolia Juice

作　　者：李佳 陈天然 梁正军 LI Jia;CHEN Tianran;LIANG Zhengjun(College of Bioscience and Food Engineering,Shaanxi Xueqian Normal University,Xi'an 710100,China)

机构地区：[1]陕西学前师范学院生命科学与食品工程学院,陕西西安710100

出　　处：《现代食品》2023年第10期45-47,共3页Modern Food

基　　金：陕西学前师范学院科研扶贫重点项目(2019F02)。

摘　　要：成熟的八月瓜黏甜可口,具有不同于其他水果的独特香味,在陕南、贵州等山区分布广泛,因其易腐败不耐储存,故深加工研究前景广阔。本研究以新鲜八月瓜为原料,白砂糖、柠檬酸为辅料,研究八月瓜浊汁饮料最佳配方,并对其稳定性进行探究。The mature Holboellia latifolia is sweet and refreshing,which has a unique fragrance that is different from other fruits.It is widely distributed in southern of Shanxi,Guizhou and other mountainous areas.Because it is difficult to storage,the research prospects of deep processing are broad.This study takes fresh Holboellia latifolia as raw material,white sugar,citric acid as auxiliary materials,studies the best formula of August melon juice drink,and explores its stability.

关 键 词：八月瓜 浊汁饮料 稳定性 配方 

分 类 号：TS205[轻工技术与工程—食品科学]