摘要
以野草马齿苋、夏橙为主要原料,糖、柠檬酸、抗坏血酸为辅料。对马齿苋-夏橙饮料的研制技术进行了初步的探讨,并对马齿苋的取汁方法、马齿苋汁的护色、产品的配方等工艺进行了研究。该饮料的研制不仅满足人们食用和保健的需求,同时也为野菜马齿苋的开发提供了技术参考。
Based on the main materials: Purslane, Valencia, and water, the supplementary materials: sugar, citric acid, ascorbic acid, the processing technique for purslane-valencia beverage was preliminarily explored. The researches on squeezing method from purslane, the color protection of purslane juice and the best formula of beverage were completed. This new beverage product can not only meet the needs for food and health of people, but also provide certain technological reference for developing the wide vegetable-purslane.
出处
《重庆工商大学学报（自然科学版）》
2004年第2期187-189,共3页
Journal of Chongqing Technology and Business University:Natural Science Edition
