| 银耳枸杞保健饮料的研制 |
| |
| 引用本文： | 吴正奇,凌秀菊. 银耳枸杞保健饮料的研制[J]. 饮料工业, 2000, 3(5): 40-41 |
| |
| 作者姓名： | 吴正奇 凌秀菊 |
| |
| 作者单位： | 1. 湖北工学院生物工程系,湖北武汉,430068
2. 湖北工学院化学工程系,湖北武汉,430068 |
| |
| 摘 要： | 研究了银耳枸杞保健饮料生产时的工艺参数。结果表明，产品的最佳配方为：银耳８％（湿基）、枸杞２％（湿基）、复合稳定剂０．１５％、糖１２％和酸０．１％。
|
| 关 键 词： | 银耳 枸杞 保健饮料 产品配方 产品质量 |
| 修稿时间： | 1999-02-08 |
The development of Tremella fuciformis and Chinese wolfberry beverage |
| |
| Wu Zhengqi,Ling Xiuju. The development of Tremella fuciformis and Chinese wolfberry beverage[J]. Beverage Industry, 2000, 3(5): 40-41 |
| |
| Authors: | Wu Zhengqi Ling Xiuju |
| |
| Abstract: | The technologcal parameters for the production of the beverage were studied in the paper.The results showed the optimum formula as follows:Tremella fuciformis 8%(on wet basis),Chinese wolfberry 2%(on wet basis),complex stabilizer 0 15%,sugar 12% and citric acid 0 10% |
| |
| Keywords: | Tremella fuciformis Chinese wolfberry establishment of technological parameter |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
