摘要
本文报道了酸甜番茄汁、番茄汁汽水生产工艺研究，制定了这两种新产品的质量标准，并就生产过程的的注意事项进行了探讨，为增加风味各异的番茄制品和更好地利用我国丰富的番茄资源提供了商条新途径。
This paper introduced processing technique on sour & sweet tomato juice and carbonated water with tomato juice,worked out the products standards,probed into the attentive points in prepartion. therefore,this paper provided two new ways for new distinguished tomato drink and utilization of the rich tamato resource in China.
关键词
番茄
饮料
开发
工艺
tomato, beverage, processing technique
