生物降酸红树莓果汁饮料的研制  

Development of Biological Acid Reducing Rubus Idaeus Juice Beverage

作　　者：许玉然 吕英池 文连奎[2] XU Yu-ran;LV Ying-chi;WEN Lian-kui(Jilin Forest Industry Group Quan Yangquan Beverage Co.,Ltd.Changchun 130022,China;Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林森工集团泉阳泉饮品有限公司,吉林长春130022 [2]吉林农业大学,吉林长春130118

出　　处：《饮料工业》2023年第5期62-66,共5页Beverage Industry

摘　　要：以红树莓为原料,利用降酸酵母菌A3、B5对红树莓果汁进行降酸,经调配、过滤、杀菌得到较高果汁含量的红树莓果汁饮料。实验结果表明:产品红树莓果汁添加量为40%,总酸为0.28%,可溶性固形物为10%。Using Rubus idaeus as raw material,acid-lowering yeast A3 and B5 Rubus idaeus juice were used to reduce acid and obtain high juice content by mixing,filtering and sterilization.The results showed that Rubus idaeus juice 40%,total acid 0.28%,and soluble solid 10%in the Jvice beverage.

关 键 词：红树莓 果汁 降酸 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]