| 蟠桃果肉果汁饮料生产技术的改进 |
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| 引用本文： | 翟金兰,周红,杨艳彬,邓辉,谭余良. 蟠桃果肉果汁饮料生产技术的改进[J]. 食品工业, 2004, 0(2) |
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| 作者姓名： | 翟金兰 周红 杨艳彬 邓辉 谭余良 |
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| 作者单位： | 新疆石河子大学食品工程学院 新疆832003(翟金兰，周红，杨艳彬，邓辉)，新疆石河子大学食品工程学院 新疆832003(谭余良) |
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| 摘 要： | 对蟠桃果肉果汁饮料的生产技术进行了改进;先将蟠桃加工成蟠桃果肉果汁,采用大袋无菌包 装作为半成品贮存起来,将蟠桃果肉果汁调配,再加工成蟠桃果肉果汁饮料,解决了因蟠桃的不耐贮藏 而造成蟠桃果肉果汁饮料风味营养损失而引起品质下降的问题。
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| 关 键 词： | 蟠桃 饮料 生产技术 |
Modification to the producing technique of flat peach juice drink |
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| Di Jin-Ian et. al. Modification to the producing technique of flat peach juice drink[J]. The Food Industry, 2004, 0(2) |
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| Authors: | Di Jin-Ian et. al |
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| Affiliation: | Di Jin-Ian et. al |
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| Abstract: | It improves the producing technique of flat peach juice drink. First, the flat peach is processed to pulpy juice stored. Finally the juice is processed to the drink. It solves the problem that of flat peach lead to the flavors and nutrition damnifying in storage. |
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| Keywords: | flat peach drink producing technique |
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