摘要
以薏苡仁、红枣为主料,分别研究其液化和浸提制汁工艺,研制出口感优良、风味独特、营养丰富的功能型保健饮料。
This paper selected peral barley in shell and date as main materials, studied on processing technique of liquidize and extract juice, the nutritional health rich drink of special flavor and good taste were developed.
出处
《食品科技》
CAS
北大核心
2002年第4期58-59,共2页
Food Science and Technology
