| 人参果、南瓜复合饮料工艺研究 |
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| 引用本文： | 董文明,邓光.人参果、南瓜复合饮料工艺研究[J].饮料工业,2007,10(6):27-28,31. |
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| 作者姓名： | 董文明 邓光 |
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| 作者单位： | 1. 云南农业大学食品科技学院,云南昆明,650201
2. 丽江得一食品有限责任公司,云南丽江,674100 |
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| 摘 要： | 以新鲜人参果和南瓜为原料,利用它们丰富的营养成分及其独特的保健功能,研制新型的复合饮料,并通过试验,筛选出适宜的工艺配方,确定加工技术和加工过程中的操作要点。
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| 关 键 词： | 人参果 南瓜 营养成分 保健食品 |
| 收稿时间： | 2007-03-28 |
| 修稿时间： | 2007-03-28 |
Study on technology of compound beverage of Sozamnmuiiatnm and pumpkin |
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| DONG Wen-ming,DENG Guang.Study on technology of compound beverage of Sozamnmuiiatnm and pumpkin[J].Beverage Industry,2007,10(6):27-28,31. |
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| Authors: | DONG Wen-ming DENG Guang |
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| Affiliation: | 1 Faculty of Food Science and Technology, Yunnan Agriculture University, Kunming 650201, Yunan, China; 2 Lijiang Deyi Foodstuff Co., Ltd., Lijiang 674100, Yunnan, China |
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| Abstract: | A new compound beverage was developed from fresh Sozamnmuiiatnm and pumpkin as the raw materials, based upon their rich nutrients and special healthcare functions. The suitable parameters for processing were determined, and the processing technology and key operation points found out. |
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| Keywords: | Sozamnmuiiatnm pumpkin nutrient healthcare food |
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