食品与发酵工业2013，Vol.39Issue(7)：216-222,7.
浑浊型刺梨果汁饮料配方及其稳定性研究
Processing and stability of roxburgh rose juice
摘要
Abstract
A roxburgh rose cloudy juice was developed.THe formula and optimized technology was established by orthogonal experiment and organoleptic evaluation.The optimum technological parameters were determined as follows:thenamount of roxburgh rose cloudy juice 30％ (v/v),sucrose 5g/100mL,trehalose 1.1 g/100mL,erythritol 0.8g/100mL,xanthan gum 0.12g/100mL,arabic gum 0.16g/100mL,citric acid 0.01g/100mL.The roxburgh rose cloudy juice has abundant nutritions and unique flavor.关键词
刺梨/浑浊型饮料/稳定性/产品配方Key words
Roxburgh rose/ cloudy juice/ stability/ product formula引用本文复制引用
李小鑫,罗昱,梁芳,王晓芸,丁筑红..浑浊型刺梨果汁饮料配方及其稳定性研究[J].食品与发酵工业,2013,39(7):216-222,7.基金项目
毕节-贵州大学专项基金(毕循专合字(2010)ZK008) （毕循专合字(2010）
贵州省重大科技专项(黔科合重大专项字[2013]6006) （黔科合重大专项字[2013]6006）
