| 苦瓜—菠萝复合饲料的研制 |
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| 引用本文： | 肖红,林明权,符以龙.苦瓜—菠萝复合饲料的研制[J].海南大学学报(自然科学版),1999,17(3):238-242. |
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| 作者姓名： | 肖红 林明权 符以龙 |
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| 作者单位： | 海南大学理工学院,海口,570228 |
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| 摘 要： | 对苦瓜－ 菠萝复合饮料的配方、稳定性、杀菌等工艺问题进行了研究，结果表明：当采用原汁配比为７∶３ ，可溶性固形物含量为１０ ％ ，ｐ Ｈ 为３ 时，饮料风味最佳；添加０ ．２ ％ 海藻酸钠和０ ．００５ ％ 黄原胶，能得到稳定性良好的饮料
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| 关 键 词： | 复合饮料 苦瓜 菠萝 |
| 修稿时间： | 1999-03-15 |
Research and Production of Balsam Pear and Pineapple Compound Beverage |
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| Xiao Hong,Lin Mingquan,Fu Yilong.Research and Production of Balsam Pear and Pineapple Compound Beverage[J].Natural Science Journal of Hainan University,1999,17(3):238-242. |
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| Authors: | Xiao Hong Lin Mingquan Fu Yilong |
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| Abstract: | This paper studied the formulation, stability and sterilization of balsam pear and pineapple compound beverage. The results showed that when the ratio of balsam pear juice to pineapple juice is 7 to 3 and the soluble solids content is 10% at pH 3, the flavour of this kind of compound beverage is the best; the stablest beverage can be obtained by adding 0.2% sodium alginate and 0.005% xanthan gum. |
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| Keywords: | compound beverage balsam pear pineapple |
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