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海藻悬浮饮料的研制
引用本文:伊霞,农绍庄,耿玉秋,张佳颖,曹慧娟,季瑛. 海藻悬浮饮料的研制[J]. 饮料工业, 2006, 9(6): 12-14
作者姓名:伊霞  农绍庄  耿玉秋  张佳颖  曹慧娟  季瑛
作者单位:大连轻工业学院生物与食品工程学院,辽宁,大连,116034
摘    要:以海藻粉为原料,通过一系列工序加工成一种新型的悬浮饮料.结果表明采用瞬时灭菌对饮料的加工更有利,同时确定了添加剂的加入方法.

关 键 词:海藻  悬浮饮料
修稿时间:2006-04-16

Preparation of algae suspended drink
YI Xia,NONG Shao-zhuang,GENG Yu-qiu,ZHANG Jia-ying,CAO Hui-juan,JI Ying. Preparation of algae suspended drink[J]. Beverage Industry, 2006, 9(6): 12-14
Authors:YI Xia  NONG Shao-zhuang  GENG Yu-qiu  ZHANG Jia-ying  CAO Hui-juan  JI Ying
Abstract:A new suspended drink was prepared from algae powder through a series of processes.The results of the study concerned showed that instantaneous sterilization is more favourable to the processing of the drink.Meanwhile,the method of adding additives was determined.
Keywords:algae  suspended drink
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