摘要
介绍了以葛花和青果为主要原料 ,研制开发花果醒酒保健饮料的加工工艺。试验中探讨了提高制汁得率、过滤速度、选择饮料最佳配方、防止沉淀和脱苦脱涩及控制褐变等问题。
The processing technology for “Huaguo' sobering-up health drink with Pueraria (Willd.) Ohwi and Canarium (Lour.) Raeusch as the main materials is introduced in the paper. Some problems including increasing the extraction and filtration efficiency, selecting the optimum recipe, preventing sediment, debittering, depuckerying and controlling browning are studied in the experiments.
出处
《饮料工业》
2000年第5期19-22,共4页
Beverage Industry
