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《JOURNAL OF MOUNTAIN AGRICULTURE AND BIOLOGY》 2000-01
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Studies on processing technique of a mixed juice beverage of Passionfruit and Rosa roxburgii Tratt

LAI Jian 1,ZHANG Wei 2 (1 Department of Food Science, College of Biotechnology, Guizhou University, Guiyang 550025,China;2 Departmentof Horticulture, Agricultural College, Guizhou University, Guiyang 550025,China)  
A mixed juice beverage was made from Passionfurit with rich oil-fragrance and Rosa roxburgii Tratt without oil-fragrance. The main factors of influencing fragrance of mixed juice beverage and processing technique of belt-style press and aseptic canning were studied. The results showed that when contents of Passionfruit and Rosa roxburgii Tratt were 8%~10% and 10%~20% separately, sterilizing temperature was 85~90℃ and sterilizing time was 15 s,the flavour of mixed juice beverage was the best. When the techniques of belt-style press and aseptic canning were used, the percentages of producing juice from Passionfruit and Rosa roxburgii Tratt reached 25%~30% and 55% respectively.
【CateGory Index】: TS275.5
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