| 桑葚蜂蜜低醇饮料加工技术的研究 |
| |
| 引用本文： | 申瑾瑜.桑葚蜂蜜低醇饮料加工技术的研究[J].农产品加工．学刊,2005(11):43-45,55. |
| |
| 作者姓名： | 申瑾瑜 |
| |
| 作者单位： | 山西省晋城市食品研究所,山西,晋城,048000 |
| |
| 摘 要： | 以桑葚果为原料,采用L9(33)正交试验法确定制取桑葚原汁的工艺方案,以蜂蜜为原料采用传统工艺制取蜂蜜液;将桑葚原汁与蜂蜜液混合,采用L9(33)正交试验法确定混合比例、发酵时间等最佳条件后进行酒精发酵,再用低聚木糖、桑葚原汁、柠檬酸等进行科学调配,最终得到具有桑葚蜂蜜双重营养和风味的低糖低酒精保健饮料。
|
| 关 键 词： | 桑葚汁 蜂蜜液 发酵 饮料 |
| 文章编号： | 1671-9646（2005）11-0043-03 |
| 收稿时间： | 2005-10-22 |
| 修稿时间： | 2005年10月22 |
Study on the Processing Technique of Low Alcohol Beverage of Mulberry-honey |
| |
| Shen Jinyu.Study on the Processing Technique of Low Alcohol Beverage of Mulberry-honey[J].Nongchanpin Jlagong.Xuekan,2005(11):43-45,55. |
| |
| Authors: | Shen Jinyu |
| |
| Abstract: | Take the mulberry fruit as the raw material,uses L9(33) the orthogonal testing method to have custom-made firmly takes the mulberry raw juice the craft plan,uses the traditional process system take the honey as the raw material to take the honey fluid;The mulberry raw juice and the honey fluid mix,after uses L9(33) the orthogonal testing method to determine the proportion of mixture,the fermentation time and so on the optimum condition carry on the ethyl alcohol to ferment, again uses the low polyxylose,the mulberry raw juice,the citric acid and so on to carry on the science to mix,finally obtains has the mulberry honey dual nutrition and the flavor low sugar low ethyl alcohol health care drink. |
| |
| Keywords: | mulberry juice honey fluid fermentation drink |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
