| 红薯叶和马齿苋复合饮料的研究 |
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| 引用本文： | 岳春,初峰,葛中巧,宋兴华. 红薯叶和马齿苋复合饮料的研究[J]. 饮料工业, 2005, 8(4): 31-34 |
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| 作者姓名： | 岳春 初峰 葛中巧 宋兴华 |
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| 作者单位： | 1. 南阳理工学院生化系,河南南阳,473004
2. 中州大学工程技术学院,河南郑州,450000 |
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| 基金项目： | 河南省教委立项项目,编号为:No·98550009 |
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| 摘 要： | 利用正交实验设计,对红薯叶、马齿苋复合饮料制作进行探讨．确定浸提的工艺参数和最佳配比，从而研制出具有一定保健作用的红薯叶马齿苋复合饮料。
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| 关 键 词： | 红薯叶 马齿苋 浸提 正交试验 复合饮料 |
| 修稿时间： | 2005-06-29 |
Study on compound beverage of sweet potato leaf and purslane |
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| Yue Chun,Chu Feng,GE Zhong-qiao,SONG Xing-hua. Study on compound beverage of sweet potato leaf and purslane[J]. Beverage Industry, 2005, 8(4): 31-34 |
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| Authors: | Yue Chun Chu Feng GE Zhong-qiao SONG Xing-hua |
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| Abstract: | By orthogonal design, the preparation of compound beverage of sweet potato leaf and purslane is studied. The technological parameters for extraction and the optimum formula are determined to give a compound beverage of sweet potato leaf and purslane with some healthcare effects. |
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| Keywords: | sweet potato leaf purslane extraction orthogonal design compound beverage |
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