| 番茄、柑橘、芹菜复合保健饮料的研制 |
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| 引用本文： | 冯世江,陈友志,万银松. 番茄、柑橘、芹菜复合保健饮料的研制[J]. 粮食与食品工业, 2003, 0(3): 45-47 |
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| 作者姓名： | 冯世江 陈友志 万银松 |
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| 作者单位： | 石河子大学食品工程学院,新疆,石河子,832003 |
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| 摘 要： | 以现代营养知识和传统中医理论为依据，研究以番茄、柑橘、芹菜为原料，经现代饮料加工技术，提取其汁，采用正交试验，研制出最佳生产配方和最佳工艺条件，生产出风味独特营养丰富并极具保健作用的功能性复合饮料。
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| 关 键 词： | 番茄 柑橘 芹菜 复合保健饮料 配方 生产工艺 成品质量标准 保健作用 |
| 修稿时间： | 2003-07-11 |
Making Compounded Health Drinks from Tomato, Citrus and Celery |
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| Feng Shijiang,Chen Youzhi,Wan Yinsong. Making Compounded Health Drinks from Tomato, Citrus and Celery[J]. Cereal and Food Industry, 2003, 0(3): 45-47 |
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| Authors: | Feng Shijiang Chen Youzhi Wan Yinsong |
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| Abstract: | Compounded functional drinks with unique flavor, rich nutrients and healthcare effects were made from tomato, citrus and celery by the extraction of juices and the modern beverage processing technology, based on the theories of nutrition and traditional Chinese medicine. The optimal formula and technological conditions were determined through orthogonal tests. |
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| Keywords: | tomato citrus celery compounded functional drink |
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