Research of processing technology of compound juice made from ginger and snow pear

WANG Li-xia

doi:10.13386/j.issn1002-0306.2013.21.071

WANG Li-xia. Research of processing technology of compound juice made from ginger and snow pear[J]. Science and Technology of Food Industry, 2013, (21): 219-223. DOI: 10.13386/j.issn1002-0306.2013.21.071

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Research of processing technology of compound juice made from ginger and snow pear

WANG Li-xia

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The study focused on the processing technology of compound juice made from ginger and snow pear.The major results were described as follows: Ginger∶ water was 1∶6.The optimum conditions of browning inhibitor:citric acid 7g /L, V C0.6g /L, phytic acid 0.15g /L. The optimum conditions of larificants: chitosan 0.5g /L, pectic enzyme 0.4g /L, PVPP 0.15g /L. The optimal formula of processing compound juice was white sugar 4%, ginger /snow pear 3∶7, citric acid 0.15%.The compound juice made with the formula was fresh and delicious, which had the scents of snow pear or ginger, and it can bring the taste, the nutrition and health to you.

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Science and Technology of Food Industry

Research of processing technology of compound juice made from ginger and snow pear

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