机构地区: 吉林省农业科学院
出 处: 《广州食品工业科技》 2003年第4期69-71,共3页
摘 要: 研究了以仙人掌、山楂和白砂糖为主要原料,采用正交试验和感官评定确定了产品配方和加工工艺,最佳工艺参数为:复合汁配比为3:7,稳定剂0.20%,柠檬酸0.25%,白砂糖8%。杀菌温度和时间为135℃,5-10S。 A formula and technology of processing a compound beverage of hawthorn and cactus were established by orthogonal experiment and organoleptic evaluation. The optimum technological parameters were determined as follow amount of the compound proportion3:7,stabilizer0.20%,sugar8%,citric acid0.25%.Sterilizing temperature and time 135℃,5-10S.