作　　者： ; ; ; ; ; ; ;

机构地区： 广东食品药品职业学院

出　　处： 《安徽农业科学》 2014年第13期4027-4028,4031,共3页

摘　　要： [目的]比较不同山楂原料制得的山楂果汁饮料的综合品质。[方法]以信宜山楂的鲜果、干片和干粉为原料,在相同条件下进行萃取,通过测定可溶性固形物含量和感官评价等方法对各原料制得的果汁饮料进行品质比较。[结果]试验表明,以山楂干片为原料研制的山楂汁饮料,不仅工艺简便,而且风味更加浓郁,采用二次浸提法萃取效果最佳,通过调节果汁酸甜比,可获得色、香、味俱佳的山楂汁饮料。[结论]研究可为山楂果汁饮料的研究开发提供参考依据。 [Objective] To compare comprehensive quality of fruit juice produced by hawthorn material.[Method] The fresh fruit,dry piece,dry powder of Xinyi hawthorn were extracted under the same conditions,the fruit juice quality produced by different raw material was compared through determining soluble solids content and sensory evaluation.[Result] The experiment showed that the technique of hawthorn juice produced by dry piece is simple,the flavor is fuller.The two times extraction method is the best,through adjusting juice sweet and sour ratio,hawthorn juice with good color,aroma,taste is obtained.[Conclusion] The study can provide reference basis for research and development of hawthorn fruit juice.

关 键 词： 山楂 萃取 果汁 调配

领　　域： [农业科学]