食品科学 ›› 2002, Vol. 23 ›› Issue (8): 113-116.
• 工艺技术 • 上一篇 下一篇
李进建
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发布日期:
LI Jin-Jian
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摘要: 柏叶资源丰富,以柏叶加工的饮料未见文献报道,以柏叶为原料,经浸出、澄清过滤、调配、杀菌可制得一种新型清凉饮料。柏叶在50~70℃,以加0.02%果胶酶及含0.15%柠檬酸的软水为溶剂进行二次浸出,浸出液的澄清经热急冷却或多道硅藻土精滤效果较佳。
关键词: 柏叶, 浸出, 澄清, 调配
Abstract: The cypress leaves are rich as a natural resource , buat there has not any report about the development of the cypressleaves juice drink and produce. A new fresh drink from the cypress leaves was made after being soaked , filtered , made upand sterilized . The prosessed cypress leaves were soaked once again in 50~70℃ solvent made of softened water with 0.02%pectinase and 0.15% citric acid . The soaked liquid was lgeated and followed by quickcooling for clarification or filteredthrough continuos hyers of diatomaceous earth.
Key words: The cypress leaves , Soaked , Filtered , Make up
李进建. 柏叶汁饮料的研制[J]. 食品科学, 2002, 23(8): 113-116.
LI Jin-Jian. [J]. FOOD SCIENCE, 2002, 23(8): 113-116.
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