| 低糖人参果保健饮料加工技术的研究 |
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| 引用本文： | 董文明,林奇,樊爱萍. 低糖人参果保健饮料加工技术的研究[J]. 现代食品科技, 2007, 23(8): 57-60 |
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| 作者姓名： | 董文明 林奇 樊爱萍 |
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| 作者单位： | 云南农业大学食品科技学院,云南,昆明,650201;云南农业大学食品科技学院,云南,昆明,650201;云南农业大学食品科技学院,云南,昆明,650201 |
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| 摘 要： | 以新型珍贵水果人参果为原料,在了解人参果主要成分的基础上,深入研究了护色、灭酶、调配等因素对人参果饮料品质的影响.并选择最佳工艺条件制得一种低糖的并具有人参果特有风味及丰富营养价值的新型保健饮料.
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| 关 键 词： | 低糖 人参果 饮料 加工技术 |
| 文章编号： | 1673-9078（2007）08-0057-04 |
| 收稿时间： | 2007-04-24 |
| 修稿时间： | 2007-04-24 |
Study on the Processing Technology of a Healthy Beverage Made from Sozamnmuiiatnm |
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| DONG Wen-ming,LI Qi,FAN Ai-ping. Study on the Processing Technology of a Healthy Beverage Made from Sozamnmuiiatnm[J]. Modern Food Science & Technology, 2007, 23(8): 57-60 |
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| Authors: | DONG Wen-ming LI Qi FAN Ai-ping |
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| Affiliation: | College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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| Abstract: | Sozamnmuiiatnm was used as the raw material for this study and the factors such as color protection, enzyme inactivition and ingredient preparation, which influenced the quality of sozamnmuiiatnm beverage, were studied on the basis of learning the compositions of sozamnmuiiatnm. And the optimal processing technology was investigated in order to produce a new sozamnmuiiatnm beverage with the peculiar flavor and rich in nutrition of sozamnmuiiatnm. |
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| Keywords: | low-sugar sozamnmuiiatnm beverage processing technology |
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