| 猕猴桃芦荟功能饮料加工工艺研究 |
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| 引用本文： | 陈倩,兰辛. 猕猴桃芦荟功能饮料加工工艺研究[J]. 饮料工业, 2008, 11(9): 22-24 |
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| 作者姓名： | 陈倩 兰辛 |
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| 作者单位： | 贵阳药用植物园贵阳食品生物所,贵州贵阳,520002 |
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| 摘 要： | 研究了猕猴桃芦荟功能饮料的加工工艺,着重探讨了稳定剂组合及温度、时间对VC的影响,并确定了猕猴桃汁、芦荟汁、白砂糖和柠檬酸的最佳复配比及成品的质量指标。
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| 关 键 词： | 猕猴桃 芦荟 功能饮料 |
Study on processing of functional drinks of kiwifruit and alone |
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| CHEN Qian,LAN Xin. Study on processing of functional drinks of kiwifruit and alone[J]. Beverage Industry, 2008, 11(9): 22-24 |
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| Authors: | CHEN Qian LAN Xin |
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| Affiliation: | (Guiyang Food and Biology Research Institute, Guiyang 520002, Guizhou, China) |
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| Abstract: | The processing technology of functional drinks of kiwifruit and alone was studied with emphases on the compounding of stabilizers and the influence of temperature and time on Vitamin C. The optimum proportions of kiwifruit and alone juices, sugar and citric acid were determined, and the quality indexes for the finished products confirmed. |
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| Keywords: | kiwifruit alone functional drink |
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