| 马蹄甘蔗汁饮料的研制 |
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| 引用本文： | 白水宝. 马蹄甘蔗汁饮料的研制[J]. 食品与机械, 2004, 20(4): 46-47 |
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| 作者姓名： | 白水宝 |
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| 作者单位： | 福建省漳州工业学校,福建,漳州,363118 |
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| 摘 要： | 研究了马蹄甘蔗汁饮料的生产工艺、配方、加工技术，并就保持原汁原味、克服过量沉淀物、避免色泽偏暗，以及澄清工艺等问题进行分析探讨，提出解决办法。
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| 关 键 词： | 马蹄甘蔗汁饮料 生产工艺 配方 加工技术 澄清工艺 沉淀物 |
| 修稿时间： | 2004-07-14 |
Preparation of beverage made of juice of water chestnut and sugarcane |
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| BAI Shui-bao. Preparation of beverage made of juice of water chestnut and sugarcane[J]. Food and Machinery, 2004, 20(4): 46-47 |
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| Authors: | BAI Shui-bao |
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| Abstract: | The production technology, pres criptions and the processing technology of beverage made of juice of water chest nut and sugarcane were studied and the problems of keeping flavor of original ju ice, geting rid of excessive deposit, avoiding the slight dark colour and clarif icati on technology during the trial were analysed. The ways to solve these problems a nd promote the production quality were outlined. |
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| Keywords: | Water chestnut Sugarcane Clarification Technique |
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