| 黄皮果珍珠钙保健饮料的研制 |
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| 引用本文： | 曾少葵,蒋志红.黄皮果珍珠钙保健饮料的研制[J].饮料工业,2001,4(2):28-29. |
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| 作者姓名： | 曾少葵 蒋志红 |
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| 作者单位： | 湛江海洋大学食品工程系广东湛江 524025 |
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| 摘 要： | 研究了以野生黄皮果为原料，添加可溶性珍珠钙的果汁保健饮料的加工工艺，通过正交试验等方法确定其加工工艺及最佳配方，结果表明：原果汁采用微波加热灭酶，效果良好：保健饮料的最佳配方为果汁15%，可溶性珍珠钙0.8%、白糖9%；适宜的杀菌工艺条件为83-85℃加热20min。
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| 关 键 词： | 黄皮果 珍珠钙 保健饮料 生产工艺 配方 |
| 修稿时间： | 2000年11月13 |
The development of calcium-containing Clausena lansium health drink |
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| Zeng Shaokui,Jiang Zhihong.The development of calcium-containing Clausena lansium health drink[J].Beverage Industry,2001,4(2):28-29. |
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| Authors: | Zeng Shaokui Jiang Zhihong |
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| Affiliation: | Zeng Shaokui Jiang Zhihong Department of Food Engineering,Zhanjiang University of Oceanography Zhanjiang,Guangdong 524025 |
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| Abstract: | A health drink was made from wild Clausena lansium with the addition of soluble calcium. The processing technology was studied and the optimum formula determined by orthogonal tests. The results showed that the microwave inactivation of enzymes in the raw juice worked well, and that Clausena lansium juice 15%, soluble calcium 0.8% and sugar 9% could give the optimal drink under the appropriate sterilization conditions of 83 ～ 85℃ and 20 min. |
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| Keywords: | Clausena lansium calcium drink |
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