| 芦荟、梨、黄瓜复合果蔬汁的加工工艺 |
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| 引用本文： | 董全,章道明,林岱君,祝宏涛,钟谷鸣. 芦荟、梨、黄瓜复合果蔬汁的加工工艺[J]. 饮料工业, 2005, 8(6): 25-28 |
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| 作者姓名： | 董全 章道明 林岱君 祝宏涛 钟谷鸣 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,北碚,400716 |
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| 摘 要： | 以芦荟、梨和黄瓜为主要原料，研究了营养保健型复合果蔬汁的制作工艺。采用对比、正交实验设计，确定了最佳工艺参数，该产品具有较高的营养价值。
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| 关 键 词： | 芦茎 梨 黄瓜 复合果蔬汁 |
| 修稿时间： | 2004-08-11 |
Processing technology of compound fruit and vegetable juice from aloe, pear and cucumber |
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| DONG Quan,ZHANG Dao-ming,LIN Dai-jun,ZHU Hong-tao,ZHONG Gu-ming. Processing technology of compound fruit and vegetable juice from aloe, pear and cucumber[J]. Beverage Industry, 2005, 8(6): 25-28 |
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| Authors: | DONG Quan ZHANG Dao-ming LIN Dai-jun ZHU Hong-tao ZHONG Gu-ming |
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| Abstract: | The technology of processing compound healthcare fruit and vegetable juice from aloe, pear and cucumber was studied. The optimum technological parameters were determined through comparison and orthogonal experiments. The product was proved to have high nutritive value. |
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| Keywords: | aloe pear cucumber compound fruit and vegetable juice |
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