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四川农业大学学报 ›› 1997, Vol. 15 ›› Issue (04): 520-523.doi: 10.16036/j.issn.1000-2650.1997.04.022

• 研究论文 • 上一篇    下一篇

贵州余甘果汁饮料加工研究

张敏, 陈志琳, 朱继信, 王天生   

  1. 贵州省农科院生技所, 贵阳市 550006
  • 收稿日期:1997-06-23 出版日期:1997-12-31 发布日期:2017-03-07

RESEARCH ON BEVERAGE PROCESSING OF FRUIT JUICE OF GUIZHOU PHYLLANTHUS EMBLICA LINN

Zhang Min, Chen Zhilin, Zhu Jixin, Wang Tiansheng   

  1. Research Department of Biological Technology, Guizhou Agricultural Institute/Guiyang, Guizhou, China 550006
  • Received:1997-06-23 Online:1997-12-31 Published:2017-03-07

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摘要： 研究了余甘果汁饮料的主要加工工艺及产品指标,选择出最佳配方和工艺参数,探讨了维生素C等营养成份的保存和单宁物质对果汁品质的影响。试验表明:糖度10%-15%,酸度0.38%-0.44%,天然维生素C50-70mg/100g,香精0.1‰-0.15‰时,饮料口感及色泽较好。

关键词: 余甘汁, 营养成份, 维生素C, 果汁饮料, 水果加工

Abstract: This paper deals with the chief processing technology and its products' indexes of fruit juice beverage of phyllanthus emblica Linn, from which the best prescription and the technological parameters have been selected, and the protection of Vitamin C and other nutrient elements and the influence of tannin materials on fruit juice qualities have been discussed. In the experiment it is suggested that the taste and the colour and lustre of the beverage is good when sugar covers 10%-15%, acid 0.38%-0.44%, natural vitamin C 50-70mg/100g and essence 0.1‰-0.15‰.

Key words: PHYLLANTHUS EMBLICA LINN, NUTRIENT ELEMENTS, VITAMIN C, FRUIT JUICE BEVERAGE, FRUIT PROCESSING

中图分类号: 

  • TS255.44
ISSN 1000-2650
CN 51-1281/S
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