摘要
介绍了彩珠形成原理,彩珠悬浮饮料加工工艺以及操作要点,并确定其最佳配方为:果菜全汁(山楂和胡萝卜可加适量水),海藻酸钠浓度1.5%,明胶1.0%,氯化钙浓度3.0%。产品制作简单,口感优良,为农村小型企业经济发展提供一条新途径。
The study obtained the optimized components of glue liquor;vegetable juice（hawthorn fruit carrot added right water）,sodium alginate concentration 1.5%.glutin1.0%,calcium chloride concentration：3.0%.The products were bright-colorod,deceptively attractive and simply made.And they were bealthy,high enjoyed.large edible jokes and good taste.
出处
《保鲜与加工》
CAS
2005年第6期14-16,共3页
Storage and Process
基金
聊城大学科研基金资助项目
关键词
果菜汁
彩珠保健饮料
工艺配方
fruit and vegetable juice
health beverage color pearls
prescription and processing technology
