食品科学 ›› 2005, Vol. 26 ›› Issue (4): 278-280.

• 技术应用 • 上一篇    下一篇

红枣桑果汁饮料加工工艺的研究

 徐玉娟, 肖更生, 陈卫东, 邹宇晓, 李升锋, 吴继军   

  1. 广东省农业科学院蚕业与农产品加工研究所广东省果蔬深加工重点实验室
  • 出版日期:2005-04-15 发布日期:2011-09-19

Study on Processing Technology of a Compound Juice of Chinese Date and Mulberry

 XU  Yu-Juan, XIAO  Geng-Sheng, CHEN  Wei-Dong, ZOU  Yu-Xiao, LI  Sheng-Feng, WU  Ji-Jun   

  1. Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Key Lab of Guangdong for Deep Processing of Fruits and Vegetables
  • Online:2005-04-15 Published:2011-09-19

摘要: 桑椹和红枣均被国家卫生部列为“既是食品又是药品”的药食两用资源,不仅营养丰富、风味独特,而且具有滋阴补血、延年益寿、调节免疫等保健作用。本文简要介绍了利用桑果和红枣加工成复合果汁饮料的生产工艺。

关键词: 桑椹, 红枣, 果汁饮料, 工艺技术

Abstract: Mulberry and Chinese date were recognized as both food and medicine materials by Chinese Ministry of Health. According to theories of traditional Chinese medicine, mulberry and Chinese date owned such functions as nourishing yin and supplementing blood, enhanceing immunological function, prolonging your expectant life, etc. The process and key techniques of a compound juice of Chinses date and mulberry were introduced in this paper.

Key words: mulberry, Zizyphus jujuba date, juice, processing technology