| 覆盆子功能饮料加工工艺的研究 |
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| 引用本文： | 孙汉巨,高韩玉,钟昔阳,姜绍通. 覆盆子功能饮料加工工艺的研究[J]. 食品科学, 2005, 26(8): 131-134 |
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| 作者姓名： | 孙汉巨 高韩玉 钟昔阳 姜绍通 |
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| 作者单位： | 合肥工业大学,生物与食品工程学院,安徽,合肥,230009 |
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| 摘 要： | 本文研究了覆盆子功能性饮料的加工工艺，着重探讨了温度、pH和果胶酶添加量等因素对果胶酶酶解覆盆子汁的影响。并确定了覆盆子汁、橙汁、白砂糖和柠檬酸的最佳复配比及成品的质量指标。
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| 关 键 词： | 覆盆子 功能饮料 果胶酶 酶解 |
| 文章编号： | 1002-6630（2005）08-0131-04 |
| 收稿时间： | 2005-07-15 |
| 修稿时间： | 2005-07-15 |
Study on the Functional Drink of Raspberry |
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| SUN Han-ju,GAO Han-yu,ZHONG Xi-yang,JIANG Shao-tong. Study on the Functional Drink of Raspberry[J]. Food Science, 2005, 26(8): 131-134 |
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| Authors: | SUN Han-ju GAO Han-yu ZHONG Xi-yang JIANG Shao-tong |
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| Abstract: | The article studied the technics of the raspberry functional drink .Especially, the factors of temperature ,pH and the additive of pectinase were analyzed to the effects of pectinase in the raspberry juice. Optimum compound of raspberry juice, orange juice, sucrose and citric acid was chosen .The qualities of the finished product were also decided. |
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| Keywords: | raspberry functional drink pectinase, enzymolysis |
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