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榆黄蘑果味复合饮料的研制

魏锴1,毕于兵2,刘媛1,张云月3,张琳4

(1 山东省轻工业设计院,山东济南250014;

2 山东省产品质量检验研究院,山东济南250102;

3 吉林省农业科学院,吉林长春130033;

4 长春市亚信生物科技有限公司,吉林长春130000)

摘要:该文以榆黄蘑为主要原料,研制榆黄磨苹果复合饮料,通过实验比较,最终确定最佳的生产工艺。结果如下:榆黄蘑汁与苹果汁比例为30%、糖量为12.0%、柠檬酸含量为0.1%,榆黄蘑最佳浸提时间为5~7min。

关键词:浸提;实验;工艺

Pleurotus Citrinopieatus Sing Composite Fruit Juice Drink Development

WEI Kai1,BI Yu-bing2,LIU Yuan1,ZHANG Yun-yue3,ZHANG Lin4

(1 Shandong Light Industry Design Institute,Jinan 250014,China;

2 Shandong Institute For Product Quality Inspection,Jinan 250014,China;

3 Jilin Academy of Agricultural Sciences,Changchun 130033,China;

4 Changchun Yaxin Biotechnology Co.,Ltd,Changchun 130000,China)

Abstract: This experiment takes pleurotus citrinopieatus Sing as the main material,to conduct the single factorexperiment of comparing heating boiling time of pleurotus citrinopieatus Sing’s extractive and determine the besttechnique of production.The results are as follows: Pleurotus citrinopieatus Sing and apple juice proportion is 1/3,sugarquantity is 12.0%,lemon acid contents are 0.1%,the best duration for pleurotus citrinopieatus Sing’s extractive is 5~7min.

Key words: extraction;peurotus citrinopieatus sing;beverage

(2018年第21卷第2期)

(2018年第21卷第2期)

(2018年第21卷第2期)

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