Position: Home > Articles > Development of Compound Beverage of Golden Silk Jujube Juice and Apple Vinegar
FOOD SCIENCE
2011,32
(24)
320-323
金丝枣汁苹果醋复合饮料研制
作 者：
苏伟;赵利;袁美兰;刘华;张雪莲
单 位：
江西科技师范学院生命科学学院
关键词：
金丝枣汁;苹果醋;复合饮料
摘 要：
以苹果和金丝枣为原料,酵母菌、醋酸菌作为发酵菌种,以摇瓶发酵法制备的苹果醋与酶解法制备的枣汁进行调配制成复合饮料。在单因素试验的基础上,通过正交试验确定最佳配方,结果表明:苹果醋添加量6 1%、金丝枣汁添加量2 3%,果葡糖浆添加量1 6%。
译 名：
Development of Compound Beverage of Golden Silk Jujube Juice and Apple Vinegar
作 者：
SU Wei,ZHAO Li,YUAN Mei-lan,LIU Hua,ZHANG Xue-lian(College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,China)
关键词：
gold silk jujube juice;apple vinegar;compound beverage
摘 要：
A compound beverage was formulated from apple vinegar made by shake flask fermentation using yeast and acetic acid bacteria and gold silk jujube juice prepared by pectinase-catalyzed hydrolysis.Using one-factor-at-a-time and orthogonal array methods,the optimal beverage formula was determined to consist of: 61% apple vinegar,23% gold silk jujube juice and 16% high fructose syrup.
导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
