| 椰子汁稳定性的研究与分析 |
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| 引用本文： | 张清.椰子汁稳定性的研究与分析[J].饮料工业,2006,9(12):39-40. |
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| 作者姓名： | 张清 |
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| 作者单位： | 德力宝,广州,香料有限公司,广东广州,510663 |
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| 摘 要： | 从椰子汁生产的实际出发，优化产品配方，注重原料的选择及工艺条件的选择，并进行精心的调香，最终的产品外观和口感俱佳。
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| 关 键 词： | 椰子汁 配方 原料选择 工艺条件 调香 |
| 修稿时间： | 2006年12月8日 |
Study on and analysis of stability of coconut juice |
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| ZHANG Qing.Study on and analysis of stability of coconut juice[J].Beverage Industry,2006,9(12):39-40. |
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| Authors: | ZHANG Qing |
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| Abstract: | In combination with the practice of processing,the formula of coconut juice was optimized with emphasis on the selection of raw material and technological conditions,and flavouring was carried out elaborately to give a final product with both good appearance and fine taste. |
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| Keywords: | coconut juice formula selection of raw material technological condition flavouring |
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