食品与发酵工业 >

2012 , Vol. 38 >Issue 03: 173 - 175

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.03.040

食品与发酵工业

玫瑰花石榴汁复合饮料加工工艺

  • 覃宇悦 ,
  • 孙莎 ,
  • 程春生 ,
  • 施金玉 ,
  • 侯玉艳 ,
  • 张智宏
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网络出版日期: 2012-03-25

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Preparation of Rose and Pomegranate Juice Compound Beverage

  • Qin Yu-yue ,
  • Sun Sha ,
  • Cheng Chun-sheng ,
  • Shi Jin-yu ,
  • Hou Yu-yan ,
  • Zhang Zhi-hong
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Online published: 2012-03-25

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摘要

以玫瑰花和石榴为主要原料研制复合饮料的加工工艺。玫瑰花与白砂糖以质量比2∶1混合制成玫瑰糖,自然陈化后进行萃取,得到风味独特的玫瑰萃取液。以玫瑰花石榴汁复合饮料的感官评定为指标,通过正交实验进行优化,确定适宜工艺参数为:玫瑰萃取液30 mL,石榴汁60 mL,白砂糖加入量为8%,柠檬酸加入量为0.10%。

关键词： 玫瑰花; 石榴汁; 复合饮料; 工艺

本文引用格式

覃宇悦 , 孙莎 , 程春生 , 施金玉 , 侯玉艳 , 张智宏 . 玫瑰花石榴汁复合饮料加工工艺[J]. 食品与发酵工业, 2012 , 38(03) : 173 -175 . DOI: 10.13995/j.cnki.11-1802/ts.2012.03.040

Abstract

The objective of the study was to prepare rose pomegranate juice by orthogonal test.Sugar was added into rose at the ratio was 2∶1 and rose was extracted after slightly fermented.The results showed that the optimum conditions of rose and pomegranate juice beverage were: rose extraction 30mL,pomegranate juice 60mL,sugar 8% and citric acid 0.10%.

Key words： rose; pomegranate juice; compound beverage; technology

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