摘要
以优质松针、鲜乳为主要原料,以白砂糖等为辅料,经精细加工制成复合型饮料。经过对影响饮料风味的因素做单因素试验和正交试验,确定最佳的饮料配方为:松针汁∶鲜牛乳为1∶1.5、白砂糖8%、柠檬酸0.1%、CMC0.1%。
Quality pine needle, fresh milk and other ingredients including sugar were carefully formulated to make a compounded drink. Through single-factor and orthogonal experiments on factors affecting the flavor of the drink, the optimal formula of the drink was determined as pine needle juice ： fresh milk = 1 ： 1.5, sugar 8%, citric acid 0.2% and CMC 0.1%.
出处
《饮料工业》
2010年第4期26-28,共3页
Beverage Industry
关键词
松针汁
酸乳
复合饮料
pine needle
yoghurt
compounded drink
