中国林副特产Issue(4)：19-20,2.
北五味子果汁饮料工艺及配方优化
Optimized Technology and Formula of Schisandra chingensis Juice Beverage
尹德斌 1郝春喜 2姜宏瑾 1雷明明1
作者信息
- 1. 吉林森工集团泉阳泉饮品有限公司,长春130021
- 2. 吉林农业大学食品科学与工程学院,长春130118
- 折叠
摘要
Abstract
Use Schisandra chingensis fruit as raw material ,study on technology and formula of Schisandra chingensis beverage ,Could be better to keep beverages original color and odor ,extended shelf life .Use orthogonal test optimization of the best formula of Schisandra chingensis beverage ,schisandra extract juice 12% ,sugar degree 7% ,glucose syrup 5% ,all acid content 0 .31% ,drinks sweet and sour ,coordi-nation soft .关键词
北五味子/饮料/工艺/配方Key words
Schisandra chingensis/Beverage/Technology/Formula引用本文复制引用
尹德斌,郝春喜,姜宏瑾,雷明明..北五味子果汁饮料工艺及配方优化[J].中国林副特产,2012,(4):19-20,2.
