| 苦瓜海带复合无糖饮料的研究 |
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| 引用本文： | 单联刚. 苦瓜海带复合无糖饮料的研究[J]. 饮料工业, 2012, 15(11): 31-33 |
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| 作者姓名： | 单联刚 |
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| 作者单位： | 江苏食品职业技术学院食品工程系,江苏淮安,223003 |
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| 摘 要： | 以苦瓜汁、海带浸提液、木糖醇为原料研制复合无糖饮料。通过单因素试验和正交试验,得到该饮料的最佳配比为：每100ml复合饮料中含苦瓜汁18ml、海带浸提液28ml、木糖醇5g。
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| 关 键 词： | 苦瓜 海带 木糖醇 柠檬皮 复合饮料 |
Study on a compounded sugar-free beverage of balsam pear and kelp |
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| SHAN Lian-gang. Study on a compounded sugar-free beverage of balsam pear and kelp[J]. Beverage Industry, 2012, 15(11): 31-33 |
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| Authors: | SHAN Lian-gang |
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| Affiliation: | SHAN Lian-gang (Department of Food Engineering,Jiangsu Food Science College,Huai’an 223003,Jiangsu,China) |
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| Abstract: | A compounded sugar-free beverage was made from balsam pear juice, kelp extract and xylitol as the major materials. Through single-factor and orthogonal experiments, the optimum dosages of the ingredients were determined as （in 100ml of the beverage） balsam pear juice 18ml, kelp extract 28ml and xylitol 5g. |
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| Keywords: | balsam pear kelp xylitol lemon peel compounded beverage |
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