百合汁饮料生产工艺研究.

With fresh lily bulb as raw material, supplemented with concentrated apple juice, honey and other auxiliary materials, lily juice beverage with unique flavor was prepared by scientific processing. The key production technology and formula of lily juice beverage were studied. The results showed that the optimal combination of color protection solutions was 0.04% citric acid, 0.10% sodium erythorbate and 0.005% NaHSO3, the optimum formulation was 6% of the original juice of lily and concentrated apple juice (5:1), 0.05% of sodium citrate, 2.00% of honey, 0.04% of malic acid, 6.00% of sucrose. In a small-scale production experiment, it was concluded that the optimum stabilizer combination was 0.10% of CMC-Na+0.08% alginate +0.20% monostearin+0.05% SE-11. [ABSTRACT FROM AUTHOR]