| 枸杞奶咖啡复合饮料的研制 |
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| 引用本文： | 徐桂花,关海宁.枸杞奶咖啡复合饮料的研制[J].饮料工业,2006,9(12):7-9. |
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| 作者姓名： | 徐桂花 关海宁 |
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| 作者单位： | 宁夏大学农学院,宁夏银川,750021 |
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| 摘 要： | 采用枸杞、牛奶、咖啡为主要原料研制出复合饮料，对枸杞奶咖啡复合饮料的加工工艺进行了初步的探讨，并采用正交试验，对影响产品品质的主要因素进行了分析。结果表明，最佳配方为40%枸杞汁、9%牛奶、3%咖啡、8%蔗糖、0.4%复合稳定剂。
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| 关 键 词： | 枸杞 奶咖啡 复合饮料 稳定剂 |
| 修稿时间： | 2006年9月29日 |
Development of compound beverage of Chinese wolfberry, milk and coffee |
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| XU Gui-hua,GUAN Hai-ning.Development of compound beverage of Chinese wolfberry, milk and coffee[J].Beverage Industry,2006,9(12):7-9. |
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| Authors: | XU Gui-hua GUAN Hai-ning |
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| Abstract: | A compound beverage was developed from Chinese wolfberry,milk and coffee as the main materials.The processing technology for the beverage was preliminarily studied,and the major factors affecting its quality were investigated by orthogonal experiments.The results indicated the optimal formula as follows:Chinese wolfberry juice 40%,milk 9%,coffee 3%,sugar 8% and compound stabilizer 0.4%. |
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| Keywords: | Chinese wolfberry milk coffee compound beverage stabilizer |
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