期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2018
卷号：199
期号：3
页码：032070
DOI：10.1088/1755-1315/199/3/032070
语种：English
出版社：IOP Publishing
摘要：In this experiment, blueberry syrup was prepared from 'O'Neal' blueberry using the optimized hot impregnation method. The sensory quality of blueberry syrup produced in different processing and from three degrees of ripeness was measured, as well as the sensory evaluation on blueberry syrup comprehensive was performed. The results showed that the quality of the blueberry syrup using ripe fruit was the best, and the quality of the blueberry syrup adding cocktail was higher than that syrup adding citric acid.
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