摘要
研究以苹果和黄瓜为原料加工生产复合饮料的生产工艺及操作要点。以感官评价为指标,通过正交试验确定了原料的最佳配比,即苹果汁20mL,黄瓜汁10mL,蜂蜜1.0g,并进行了稳定性研究,提出该饮料的质量指标,所研制出的苹果黄瓜复合饮料具有均衡营养与保健功能。
This research is mainly about the production and manipulation point of beverage which is composed of apple and cucumber. Orthogonal experiment design and taste experiment were carried out to establish the optimum ratio. A quality standard was bring forward , apple juice 20 mL, cucumber juice 10 mL honey 1.0 g. This composite beverage has multiple functions to human nutrition and health.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期72-74,共3页
Food Research and Development
