[1]田龙,褚学英.猕猴桃南瓜甘草复合保健饮料的研制猕猴桃南瓜甘草复合保健饮料的研制[J].西北林学院学报,2009,24(01):149-150.
　TIAN Long,ZHU Xueying.Development of A Health Care Beverage with Pumpkin Glycyrrhiza and Chinensis Actinidia[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2009,24(01):149-150.
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猕猴桃南瓜甘草复合保健饮料的研制猕猴桃南瓜甘草复合保健饮料的研制()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第24卷
期数:
2009年01期
页码:
149-150
栏目:
出版日期:
2009-01-20

文章信息/Info

Title:
Development of A Health Care Beverage with Pumpkin Glycyrrhiza and Chinensis Actinidia
作者:
田龙;  褚学英
（南阳师范学院 生命科学与技术学院，河南 南阳 473061）
Author(s):
TIAN Long;  ZHU Xueying
(Institute of Life Science and Technology，Nanyang Normal College，Nanyang, He'nan 473061, China)
关键词:
猕猴桃; 甘草; 南瓜; 保健饮料; 冻结
Keywords:
pumpkin;  yangtao;  licotice root;  health beverage;  freezing extraction
分类号:
S759.8
文献标志码:
A
摘要:
采用冻结榨汁方法提取南瓜汁及猕猴桃汁。结果表明与传统方法相比，将南瓜、猕猴桃在-16～-18℃冻藏15～30 d，经自然解冻后，提取汁液出汁率提高5%～18%，而且更好地保持了南瓜、猕猴桃独特的风味。以南瓜和猕猴桃为原料，添加适量的糖和酸，并以香精香料调整风味制成南瓜猕猴桃复合汁饮料，研制出了营养丰富、风味独特的功能型保健饮料。
Abstract:
Pumpkin and chinensis actinidia juices were prepared by frozen pressing method. Pumpkin and chinensis actinidia were first frozen at-16--18℃ for 15-30 days then thawed naturally, and then were subjected to be pressed. The juices yield were 5%-18% more than those from traditional methods, also the original flavors were preserved. The addition of licorice would enhance the sweet taste and make the composite beverage healthful.

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：20070927修回日期：20080613基金项目：南阳师范学院校级项目（nytc2005k35）作者简介：田龙，男，硕士，讲师，研究方向为食品科学。
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