作　　者： ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《粮油食品科技》 2007年第6期55-56,共2页

摘　　要： 确定了淮山佛手瓜胡萝卜混合饮料的加工工艺流程和条件。经实验得到最佳工艺为:杀菌105℃,15min,最优配方:淮山4.2%,佛手瓜6%,胡萝卜3.2%,蔗糖5.4%,盐0.18%,柠檬酸0.06%。 The processing technique of the mixed juice beverage of Chinese yam chayote and carrot is researched. The mature degree of chayote should be less than 80% which should be sterilized at 105℃ for 15min. In addition, the stability of the juice beverage is studied by adding an appropriate amount of stabilizer to it. The optimum formula of the beverages is ： Chinese yam 4.2 %, chayote 6 %, carrot 3.2 %, sugar 5.4 %, salt 0.18 %, citric acid 0.06 %.

关 键 词： 淮山 加工工艺 佛手瓜

领　　域： [轻工技术与工程] [轻工技术与工程]