安徽农业科学Issue(18)：9882-9883,9932,3.
大枣枸杞大豆复合饮料的研制
Preparation of Compound Drinks of Jujube, Medlar and Soybean
刘庆君 1刘慧2
作者信息
- 1. 吉林省吉林市产品质量检验院,吉林吉林132013
- 2. 吉林农业科技学院食品工程学院,吉林吉林132101
- 折叠
摘要
Abstract
[Objective] The aim is to produce compound drinks of jujube, medlar and soybean. [Method] Taking jujube, medlar and soy-beam as raw material, the technologies to process compound drinks were studied. The key working procedure was determined. Factors that influenced quality of drinks were studied. [Result] The best formula was: 30% :30% :30% of jujube: medlar: soybean. The color fixative of Vc was 0.02%. The ratio of materials and water was 1:5 nig/ml. The addition of stabilizer xanthan was 0.20% . The addition of white refined sugar was 6%. [ Conclusion] The sensual evaluation of the compound juice of jujube, medlar and soybean was good and the quality achieved national standard. 关键词
大事/枸杞/大豆/复合饮料/加工工艺Key words
Jujube/Medlar/Soybean/Composite drinks/Processing technology分类
农业科技引用本文复制引用
刘庆君,刘慧..大枣枸杞大豆复合饮料的研制[J].安徽农业科学,2012,(18):9882-9883,9932,3.
