| 芦笋浊汁饮料制作工艺探讨 |
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| 引用本文： | 赵玉平.芦笋浊汁饮料制作工艺探讨[J].山西师范大学学报,1998,12(3):68-71. |
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| 作者姓名： | 赵玉平 |
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| 作者单位： | 山西师范大学生物系 |
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| 摘 要： | 本文对制作芦笋浊汁饮料的材料进行了筛选,并对影响浊汁饮料的各种因素作了单因素实验,最后采用L_(16)（4~4）正交试验,对芦笋浊汁饮料的制作工艺及最佳生产条件进行了探讨。试验结果表明:使用白笋、柠檬酸、白砂糖和羧甲基纤维素钠（CMC）,按照正交实验5、6、9号配方所制作的浊汁均有较好的口感及较高的稳定性,但考虑其成本高低,最好的配方应为:白笋200g,水700ml,柠檬酸2ml（l0％）,白砂糖8g,CMC30ml（1％）。
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| 关 键 词： | 芦笋 浊汁 正交试验 |
On Studying of Maddy Juice of Asparagus |
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| Zhao Yuping.On Studying of Maddy Juice of Asparagus[J].Journal of Shanxi Teachers University,1998,12(3):68-71. |
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| Authors: | Zhao Yuping |
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| Institution: | Zhao Yuping |
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| Abstract: | This paper was studied the Technoligic method of muddy juice from Asparagus Officinacis Lim, and was selected the material, and concerned with the optimun proceeding condition. The best directions for producing chemicals: white-asparagus 200g; water 700ml; citricacid 2ml(10%); white granulated sugar 8g; CMC 30ml(l%). On the condition that the experiment can bring about striking effect. |
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| Keywords: | Asparagus officinaris lim Maddy juice |
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