Abstract: In an attempt to remove the astringency from the Elaeagnus conferta fruits, a processing technique was studied.Natural fruit juice with milky-white colour and distinctive flavour, and preserved fruit with acceptable taste and sweet flavour were developed.The economic potential of the fruit was thus increased.

Key words: Elaeagnus conferta, Fruit juice, Preserved fruit

摘要： 羊奶果果实鲜食涩味大,从去除果实的涩味入手,研究加工技术,研制出色泽乳白、风味独特的羊奶果天然果汁饮料和酸甜可口的羊奶果蜜饯,提高了其经济价值。

关键词: 羊奶果, 果汁饮料, 蜜饯