| 生姜红糖饮料的加工工艺研究 |
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| 引用本文： | 董文明,唐卿雁,袁唯. 生姜红糖饮料的加工工艺研究[J]. 现代食品科技, 2007, 23(2): 57-58 |
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| 作者姓名： | 董文明 唐卿雁 袁唯 |
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| 作者单位： | 云南农业大学食品科技学院,云南,昆明,650201;云南农业大学食品科技学院,云南,昆明,650201;云南农业大学食品科技学院,云南,昆明,650201 |
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| 摘 要： | 本文以生姜、红糖为主要原料研究了生姜红糖饮料的加工工艺,并着重讨论了加工过程中生姜红糖饮料的色、香、味及稳定性的问题。
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| 关 键 词： | 生姜 红糖 饮料 |
| 文章编号： | 1673-9078(2007)02-0057-02 |
| 收稿时间： | 2006-08-17 |
| 修稿时间： | 2006-08-17 |
Preparation of a Beverage with Brown Sugar and Ginger Juice |
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| DONG Wen-ming,TANG Qing-yan,YUAN Wei. Preparation of a Beverage with Brown Sugar and Ginger Juice[J]. Modern Food Science & Technology, 2007, 23(2): 57-58 |
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| Authors: | DONG Wen-ming TANG Qing-yan YUAN Wei |
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| Affiliation: | (College of Food Science and Technology, Yunnan Agriculture University, Kunming 650201, China) |
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| Abstract: | A beverage was prepared using brown sugar and ginger juice as main materials. Furthermore,a strong emphasis was laid on the study of the color, flavor, taste, and stability of the beverage during the process. |
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| Keywords: | Ginger juice brown sugar beverage |
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