摘要
用大蒜、番茄、胡萝卜、苹果为原料制成复合保健饮料。对大蒜的除臭效果,果蔬汁所占的比例,对混合原汁、蔗糖、柠檬酸的用量以及制成品杀菌温度和时间等影响饮料风味的主要因素进行研究。结果表明,当苹果汁、番茄汁、胡萝卜汁、除臭大蒜汁的比例为15∶3∶2∶1,混合原汁用量为25%,蔗糖的浓度为6%,柠檬酸的浓度为0.14%,杀菌温度为90℃杀菌15s时,复合保健饮料的风味最佳。
The compound healthy beverage was made from garlic, carrot, apple and tomato. Major factors were researched in the effect of the non-smelly garlic juice, the proportion of all ingredients in the beverage, the content of the compound juice, cane-sugar, citric acid, and the bactericidal temperature and time. The result of demonstrates： the optimum recipe was proportion of apple, tomato, carrot, and garlic for 15：3：2：1, and the content of stock beverage for 25%, and the consistency of cane-sugar for 6%, and the citric acid for 0.14%. The pasteurized temperature was 90℃, 15 seconds.
出处
《食品科技》
CAS
北大核心
2007年第4期158-161,共4页
Food Science and Technology
关键词
除臭大蒜
复合饮料
最佳配方
odorless garlic
compound beverage
optimum recipe
