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《Journal of Heilongjiang August First Land Reclamation University》 2005-05
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Research on The Beverage of Licorice Mixed with Apple

ZHANG Hong-wei,FENG Chuang-wei,WU Jun et al.  
The licorice and apple were used as the main raw material to compound, a new type beverage. The circumfluence method as the best way was confirmed to the extract licorice juice. The optimal extracting conditions were showed that extracting temperature with 90 ℃,extracting time with 3 h, and adding water with 12 times. Utilizing the L9(34)orthogonal test, the optimal processing conditions were 25.2% of licorice juice, 6% of cane sugar, 0.02% of citric acid, 8.4% of cider. The stability of the licorice beverage was studied and confirmed the stabilizers were CMC and xanthan gum, the level of addition was 0.1% and 0.4% respectively.
【CateGory Index】: TS275;
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