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《Modern Agricultural Science and Technology》 2019-05
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Study on Processing Technology of Vegetable Beverage Made from Brassica

YU Song-wen;ZHANG Ping-xi;ZHAO Da-xing;WANG Ting;CHEN Zhi-jun;WEN Yi-feng;Agricultural Products Processing Institute,Changde Agriculture & Forestry Sciences Academy;  
The processing-technology conditions of vegetable beverage with Brassica as raw materials were studied.The results showed that the condition of Brassica blanching was temperature 85 ℃,time 90 s;the vegetable beverage optimum technology conditions was Brassica juice 15%,stevioside 0.04%,sucrose 7% and citric acid 0.8%.This product has the characteristics of particular aroma,refreshing sweet and sour taste,and with nutrition and health functions.
【CateGory Index】: TS255.44
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