| 甘蓝汁饮料的研制 |
| |
| 引用本文： | 范娜.甘蓝汁饮料的研制[J].商洛师范专科学校学报,2013(4):47-50. |
| |
| 作者姓名： | 范娜 |
| |
| 作者单位： | 商洛学院生物医药工程系,陕西商洛726000 |
| |
| 基金项目： | 商洛学院科研基金项目（13SKY012） |
| |
| 摘 要： | 以甘蓝为原料。经打浆、调配、均质、脱气、灌装、杀菌研制出具有甘蓝风味和营养的蔬菜汁饮料。结果表明．采用pH值5．0—5．5左右90℃300ppm的乙酸铜溶液热烫2—3min的工艺护色效果最佳，饮料最佳配方为甘蓝汁原液质量浓度为75％、加糖量为9％、乳酸量为0．4％。加入0．15％复配胶（CMC—Na和明胶1：1混合）的甘蓝汁饮料稳定性最好。经热灌装二次杀菌制成成品饮料色泽鲜绿，不透明，汁液均匀一致，味道酸甜清新可口。
|
| 关 键 词： | 甘蓝 饮料 调配 |
Development of Cabbage Beverage |
| |
| FAN Na.Development of Cabbage Beverage[J].Journal of Shangluo Teachers College,2013(4):47-50. |
| |
| Authors: | FAN Na |
| |
| Institution: | FAN Na (Biomedical Engineering Department of Shangluo University, Shangluo,Shaanxi 726000) |
| |
| Abstract: | The cabbage as raw materials after flavor and nutrition vegetable juice beverage was developed with the cab beating, indicated that the pH value protect the chlorophyll was raw juice, 9% sugar, 0.4% fresh green, not transparent, secondary sterilization. mixing, homogenizing, degassing, filling and sterilization. The results of 5.0-5.5 about 90℃, 300ppm of cupric acetate heated for 2~3min to the best technology.The optimal beverage formula was 75% the cabbage lactic acid and 0.15% complex gum （CMC-Na ：gelatin=1：l）.The drink was juice uniform, with flavor sour, sweet fresh delicious |
| |
| Keywords: | cabbage beverage mixing through hot filling |
| 本文献已被 维普 等数据库收录！ |
|
