摘要
以大蒜、胡萝卜、甜橙为主要原料,制成复合保健果蔬饮料。对大蒜的脱臭效果、果蔬汁用量以及影响饮料风味的因素进行了分析研究。结果表明,按大蒜汁6%、胡萝卜汁10%、甜橙汁25%、白砂糖10%的比例进行调配,复合保健饮料风味最佳。
With garlic, carrot and orange as the main materials, a compound health beverage was developed. The methods of deodouring garlic, the amount of juice used and the factors affecting the beverage＇s flavour were analyzed and studied. The results indicated that 6% garlic juice, 10% carrot juice, 25% orange juice and 10% sugar were mixed to give a compound beverage with the optimal flavour.
出处
《饮料工业》
2009年第6期18-20,共3页
Beverage Industry
关键词
大蒜
胡萝卜
甜橙
复合饮料
garlic
carrot
orange
compound beverage
