【摘要】 本试验以山楂为原料,对果汁的关键工艺技术及最适甜味剂配比进行了研究。结果表明,山楂饮料浸提的最佳工艺为:山楂水为1∶6,加热温度8590℃,时间30min、浸渍3h;最适甜味剂配比为:木糖醇5%,蛋白糖0.6‰,甜蜜素0.0‰,安赛蜜0.12‰。其制品糖酸适口、风味浓郁、营养丰富。而总糖含量仅为2%,对糖尿病人的血糖几乎无影响。更多还原

【Abstract】 Using the hawthorn as majority material,the critical technique and the optimal sweetener formula of the beverage were studied.The results indicated that the optimal technique of distilling of hawthorn beverage was hawthorn ∶water=1 ∶6,heated under 8590℃for 30min and infused for 3 hours ; the optimal sweetener formula compound of the beverage was determined as follows: xylitol 5 %,aspartame 0.6‰,sodium cyclamate 0%,acesulfame potassium 0.12‰.The product was tasteful and nutritious,but the percent of total sugar is only 2%,it has no effect on the blood sugar of the diabetic.更多还原