| 酸化枸杞红枣胡萝卜乳饮料的研制 |
| |
| 引用本文： | 周建伟.酸化枸杞红枣胡萝卜乳饮料的研制[J].食品与机械,1998(2):27-28. |
| |
| 作者姓名： | 周建伟 |
| |
| 作者单位： | 新疆农垦科学院综合所!832000石河子市 |
| |
| 摘 要： | 用柠檬酸，乳酸良用酸降低枸杞红枣胡萝卜乳饮料的ｐＨ值对３．５；并通过正交试验设计筛选出最佳稳定剂种类，用量，以及不添加合成色素的最佳配方和工艺。
|
| 关 键 词： | 酸化 果蔬汁 枸杞 红枣 胡萝卜 牛奶 饮料 |
Preparation of Fruit Juice of Chinese Wolfberry, Jujube and Carrot |
| |
| Wu Hong,Zhou Jianwei.Preparation of Fruit Juice of Chinese Wolfberry, Jujube and Carrot[J].Food and Machinery,1998(2):27-28. |
| |
| Authors: | Wu Hong Zhou Jianwei |
| |
| Affiliation: | Wu Hong Zhou Jianwei |
| |
| Abstract: | The pH value of bdverage made by the fruit juice of Chinese wolfberry, jujube and carrot was lowed to 3. 5 by citric acid, lactic acid. The best stabilizers, process and formula without any synthetic colour were selected. |
| |
| Keywords: | Acidation Fruit and vegetable juice Stableness |
| 本文献已被 CNKI 维普 等数据库收录！ |
|
