【摘要】 对蕺菜汁饮料生产工艺作了研究。结果表明，以蕺菜地上茎或地下茎叶为原料，经１００℃烫漂１ｍｉｎ后破碎、榨汁，再用复合果胶酶澄清处理，最后经调配、精滤、灌装和灭菌等过程可制成风味独特的蕺菜汁饮料。添加少量的食盐有利于保持和改善蕺菜汁饮料的风味更多还原

【Abstract】 The processing of Huttugnia cordate Thunb’s juice were studied.The stalk and leaf or subterranean stalk were broken and pressed after blanching one minute in boiling water.Then the juice cleared with mixture of pectinase,cellulase and protease.The final drink of Huttugnia cordate Thunb produced by blending,filtering,packaging and sterilizing.Add 0005% sodium chloride can improve the flavour of the juice.更多还原