| 核桃红果乳的研制 |
| |
| 引用本文： | 马利华,秦卫东,苗敬芝.核桃红果乳的研制[J].食品研究与开发,2006,27(4):90-92,89. |
| |
| 作者姓名： | 马利华 秦卫东 苗敬芝 |
| |
| 作者单位： | 徐州工程学院食品系,江苏,徐州,221008 |
| |
| 摘 要： | 以核桃、红：果为主要原料，添加0．45％复合稳定剂。红果浆15％，核桃乳25％．白砂糖15％，pH值3．0为最佳配方，使产品色泽、风味俱佳，组织状态稳定。
|
| 关 键 词： | 红果 核桃 稳定性 |
| 收稿时间： | 2005-12-23 |
| 修稿时间： | 2005-12-23 |
STUDY ON A MILK BEVERAGE OF WALNUT AND HAWTHORN |
| |
| MA Li-hua,QIN Wei-dong,Miao Jing-zhi.STUDY ON A MILK BEVERAGE OF WALNUT AND HAWTHORN[J].Food Research and Developent,2006,27(4):90-92,89. |
| |
| Authors: | MA Li-hua QIN Wei-dong Miao Jing-zhi |
| |
| Affiliation: | Dept. of Food,Engineer College of Xuzhou,Xuzhou 221008,Jiangsu,China |
| |
| Abstract: | The milk beverage was produced using hawthorn and walnut. We are used as the best precription of walnut milk 25 %,hawthorn liquid 15 %,complex stabilizer 0.45 % ,pH3.0.The product had a bright colourand a delicate flavor. |
| |
| Keywords: | hawthorn walnut stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
