摘要
研究了仙人掌山楂复合饮料的生产工艺流程,探讨了仙人掌、山楂的取汁方法和影响仙人掌山楂复合饮料稳定性的因素及加工工艺对其营养价值的影响,最终确定出仙人掌山楂复合饮料的最佳加工工艺。
The processing flow of cactus and haw compound beverage was studied. The method of extracting juice, the factors affecting the stability of the beverage and the influence of the processing technology on its nutritional value were discussed. The optimum processing technology.of the compound beverage was ultimately determined.
出处
《饮料工业》
2007年第3期21-23,共3页
Beverage Industry
关键词
仙人掌
山楂
取汁方法
加工工艺
cactus
haw
method of extracting juice
processing technology
