| 仙人掌山楂复合饮料加工工艺的研究 |
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| 引用本文： | 何欢,吕美,黄宇. 仙人掌山楂复合饮料加工工艺的研究[J]. 饮料工业, 2007, 10(3): 21-23 |
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| 作者姓名： | 何欢 吕美 黄宇 |
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| 作者单位： | 1. 沈阳市粮油食品科学研究所,辽宁沈阳,110025
2. 辽宁加华科学仪器设备有限公司,辽宁沈阳,110016 |
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| 摘 要： | 研究了仙人掌山楂复合饮料的生产工艺流程，探讨了仙人掌、山楂的取汁方法和影响仙人掌山楂复合饮料稳定性的因素及加工工艺对其营养价值的影响，最终确定出仙人掌山楂复合饮料的最佳加工工艺。
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| 关 键 词： | 仙人掌 山楂 取汁方法 加工工艺 |
| 修稿时间： | 2007-01-24 |
Study on processing technology of cactus and haw compound beverage |
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| HE Huan,Lü Mei,HUANG Yu. Study on processing technology of cactus and haw compound beverage[J]. Beverage Industry, 2007, 10(3): 21-23 |
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| Authors: | HE Huan Lü Mei HUANG Yu |
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| Abstract: | The processing flow of cactus and haw compound beverage was studied.The method of extracting juice,the factors affecting the stability of the beverage and the influence of the processing technology on its nutritional value were discussed.The optimum processing technology of the compound beverage was ultimately determined. |
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| Keywords: | cactus haw method of extracting juice processing technology |
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