作　　者： ; ; ;

机构地区： 湛江海洋大学食品科技学院

出　　处： 《食品工业科技》 2005年第6期128-130,共3页

摘　　要： 以红甜椒、枸杞为原料,研制出了一种营养丰富的新型复合蔬菜汁饮料。在实验研究过程中,运用超声波处理和酶解工艺提高原料的出汁率,通过正交实验,筛选出了该工艺生产复合蔬菜饮料的最佳配方,并对一些影响产品组织状态和风味的因素进行了探讨。 Using red sweet pepper and fruit of Lycium chinense Mill as the main material, a new type of combined vegetable beverage with rich neutral was developed. As a result of trials, the special technique ultrasound treatment and enzymolysis were used to improve the yield of vegetable juice, and then an optimum formula of the beverage was deduced by an orthogonal test. Some factors which would effect the condition and flavor of product were also studied.

关 键 词： 红甜椒 枸杞子 复合蔬菜汁

领　　域： [轻工技术与工程] [轻工技术与工程]