摘要
以绿豆、山楂为原料制作复合果蔬汁饮料,以感官评定为指标,引用正交试验,对加工工艺进行研究,确定出最佳糖酸比。
The compound beverage was made with mung bean and hawthorn as the raw materials. The processing technology was studied to determine the best ratio of sugar to acid value through orthogonal test.
出处
《安徽农业科学》
CAS
北大核心
2007年第10期3054-3055,共2页
Journal of Anhui Agricultural Sciences
基金
黄冈师范学院教学研究项目(2005CK15)
关键词
绿豆
山楂
正交试验
糖酸比
Mung bean
Hawthorn
Orthogonal test
Ratio of sugar to acid value
