白草叶根生产巴氏杀菌饮料的工艺研究

T. T. P. Nguyen, T. T. Son, T. Nguyen
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引用次数: 0

摘要

为提高产品的质量和保质期,使草药饮料产品多样化,有利于人体健康,研究了白草叶圆柱Beauv根饮料的生产工艺。结果表明:在100°C的温度下,用40gin 02 l的水质量处理白桦圆柱根,可获得良好的感官和较高的白度值(2,05±0,04)。产品以9°Brixby冰糖和0.03%柠檬酸配制。巴氏杀菌产品包装于玻璃瓶中,温度为90℃,p值为5分钟。在上述处理条件下,白杨圆筒形美人根饮料的产品风味不变,收率好,微生物安全,保存期长。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
RESEARCH ON THE PROCESS OF PRODUCING PASTEURIZED BEVERAGE FROM IMPERATA CYLINDRICAL BEAUV ROOT
The process of Imperata cylindrical Beauv root beverage was studied for making the best quality and shelf-life of products, diversifying herbal beverage products and being beneficial to health. The results showed that: Imperata cylindrical  Beauv roots were treated at the temperature of 100°C with 40gin 02 liter watermass that brought a good sensory and high Brix value 2,05±0,04 for products. The products were mixed with 9°Brixby rock-sugar and 0,03% citric acid. Pasteurization products packing in glass bottles at the temperature was 90°C and P-values was 5 minutes, respectiveli. With the above treatment conditions, Imperata cylindrical Beauv roots beverage made products unchanged in flavor, yield good quality, microbiological safety and be preserved for a long time.
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