摘要
以野生软枣猕猴桃和黑加仑为原料,对野生软枣猕猴桃及黑加仑复合果汁饮料的加工工艺进行研究。通过正交试验确定复合饮料的最佳配方为:果胶酶0.030%、酶解时间35 min、酶解温度40℃、野生软枣猕猴桃汁:黑加仑汁配比=1︰3、含糖量10%、柠檬酸含量0.012%。
A study was conducted on the processing technology of a compound juice drink made from actinidia arguta and blackcurrants as the raw materials. The optimum formula of the drink determined by orthogonal test was pectinase concentration 0.030%, enzyme treatment time 35 min, hydrolysis temperature 40 ℃, actinidia arguta and blackcurrant juice ratio 1：3, sugar content 10%, citric acid content 0.012%.
出处
《农业科技与装备》
2016年第9期41-44,共4页
Agricultural Science & Technology and Equipment
关键词
野生猕猴桃
黑加仑
试验
复合果汁饮料
感官评价
actinidia arguta
blackcurrant
experiment
compound juice drink
sensory evaluation
