| 果蔬复合饮料的研制 |
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| 引用本文： | 尤丽琴,徐桂花,杨颖,梁洪.果蔬复合饮料的研制[J].饮料工业,2009,12(2). |
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| 作者姓名： | 尤丽琴 徐桂花 杨颖 梁洪 |
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| 作者单位： | 1. 宁夏大学农学院食品科学与工程系,宁夏,银川,750021
2. 宁夏大学农学院葡萄栽培与酿酒系,宁夏,银川,750021 |
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| 摘 要： | 以苹果、番茄、枸杞和胡萝卜为原料,开发研制出一种果蔬复合饮料.通过正交试验确定苹果汁、番茄汁、枸杞汁和胡萝卜汁的最佳配比为3:3:2:1,白砂糖的添加量为9%.果蔬复合饮料中添加0.15%CMC、0.25%海藻酸钠、0.40%蔗糖酯复合稳定剂时可有效提高产品的稳定性.
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| 关 键 词： | 果蔬 复合饮料 加工工艺 |
Study on and production of mixed beverage of fruit and vegetables |
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| YOU Li-qin,XU Gui-hua,YANG Ying,LIANG Hong.Study on and production of mixed beverage of fruit and vegetables[J].Beverage Industry,2009,12(2). |
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| Authors: | YOU Li-qin XU Gui-hua YANG Ying LIANG Hong |
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| Affiliation: | 1 Department of Food Science and Engineering;School of Agriculture;Ningxia University;Yinchuan 750021;Ningxia;China;2 Department of Viticulture and Wine-Making;China |
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| Abstract: | |
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| Keywords: | fruit and vegetable mixed beverage processing technology |
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