食品工业科技2017，Vol.38Issue(5)：223-227,5.DOI:10.13386/j.issn1002-0306.2017.05.034
拐枣果汁冬枣果粒悬浮饮料的研制
Development of drinks of Turnjujube juice with suspended jujube granule
摘要
Abstract
In this paper,the preparation of Turnjujube jujube with suspended jujube granule was studied by using the Turnjujube and jujube as materials.On the basis of 25％ Turnjujube jujube,the effect of suspended jujube granule,sucrose,citric acid and agar content on the quality of suspended beverage was discussed.The results showed that 0.30％ CaCl2 was the best for jujube granule's crispness.The optimal combination for the suspended beverage was jujube granule 15％,cane sugar 10.0％,citric acid 0.20％ and agar 0.25％.Based on this fomulation,the sensory evaluation and stability of the suspended beverage was the best.关键词
拐枣果汁/冬枣果粒/悬浮饮料Key words
Turnjujube juice/jujube granule/suspended beverage分类
轻工纺织引用本文复制引用
谢冬娣,岳君,高友君,郭婷,朱丽平..拐枣果汁冬枣果粒悬浮饮料的研制[J].食品工业科技,2017,38(5):223-227,5.基金项目
广西科学研究与技术开发计划项目:果蔬保鲜和深加工及安全检测关键技术开发与应用(桂科合14251003). （桂科合14251003）
