沙棘汁

目的：研究沙棘汁的抗氧化作用。

Objective : To study the antioxidation of Hippophae rhamnoides juice .

同时，通过正交试验确定了对产品品质影响最大的沙棘汁、蔗糖和稳定剂的添加量，得到发酵型沙棘汁乳清饮料的最佳配方为沙棘汁7.5%、蔗糖6%、稳定剂0.3%。

The orthogonal experiment also showed that the optimal recipe of this beverage was seabuckthorn juice 7.5 % , sucrose 6 % and stabilizer 0.3 % .

麦汁冷却后，满罐时将沙棘汁定量泵入发酵罐，添加酵母进行发酵。

After the cooling of wort , sea buckthorn juice at fixed quantity was pumped in the fermentation pots , then yeast was added for fermentation .

生产中应注意：①沙棘汁含糖量较高，实际生产中原麦汁浓度可略低一些；

Some points should be valued in the production : 1 . wort concentration could be lower in practice because of the comparatively higher sugar content in sea buckthorn juice ;

饮料配方为浓缩枸杞汁与沙棘汁质量比是6∶2，蛋白糖、蔗糖、柠檬酸添加量分别为0.95%，4.0%和0.1%。

The ingredient is defined as follows : the mass ratio of Lycium barbarum to Hippophae rhamnoides was 6 ∶ 2 , aspartame 0.95 % , sugar 4.0 % and citric acid 0.1 % .