| 桃、芹菜复合果蔬汁饮料的研制 |
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| 引用本文： | 南亚. 桃、芹菜复合果蔬汁饮料的研制[J]. 饮料工业, 2008, 11(7): 27-29 |
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| 作者姓名： | 南亚 |
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| 作者单位： | 陕西科技大学职业技术学院,陕西西安,710016 |
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| 摘 要： | 以桃、芹菜为主要原料，采用正交设计、感官评价和微生物检验等方法，筛选了桃、芹菜复合果蔬汁饮料的最佳配方，探讨了其稳定性，确定了最佳工艺。
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| 关 键 词： | 桃 芹菜 复合果蔬汁饮料 |
Study on peach-celery compound juice |
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| Nan Ya. Study on peach-celery compound juice[J]. Beverage Industry, 2008, 11(7): 27-29 |
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| Authors: | Nan Ya |
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| Affiliation: | Nan Ya (School of Professional Technology, Shaanxi University of Science and Technology, Xi＇an 710016, Shaanxi, China) |
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| Abstract: | With peach and celery as the main materials, the processing technology for peach-celery compound juice was optimized and its stability studied through orthogonal tests, sensory assessments and microbiological analyses. In addition, the optimum formula was determined. |
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| Keywords: | peach celery compound juice |
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