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沙棘原浆口服液加工工艺的研究

Hua-hua Liu,Jian Kang,Cai-yun Li, Xiao-na Liu, Da-jun Shen

The Food Industry（2015）

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Abstract
研究了30 mL沙棘原浆口服液的加工工艺和最佳配方;为改善沙棘原浆的酸涩口感并增加其稳定性,以新疆脱脂沙棘原浆为主要原料,采用正交试验方法确定辅助物的最优组合,并进一步试验得出最佳稳定剂及用量.产品保留了沙棘特有的风味,口感较好,货架期长,营养和药用价值高.
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