| 野菊花保健饮料的研制 |
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| 引用本文： | 岳春,黄振华,陈传阳. 野菊花保健饮料的研制[J]. 食品科技, 2003, 0(11): 68-70 |
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| 作者姓名： | 岳春 黄振华 陈传阳 |
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| 作者单位： | 南阳理工学院生物与化学工程系,南阳·473004 |
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| 摘 要： | 简述了菊花的药用和保健价值,介绍了菊花保健饮料的生产工艺过程。对影响饮料品质的几个因素进行了研究和讨论,从而确定了最佳配方,得到了风味、色泽均佳并具有保健功能的一种新型饮料。
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| 关 键 词： | 菊花 保健饮料 最佳配方 |
| 文章编号： | 1005-9989(2003)11-0068-03 |
| 修稿时间： | 2003-06-23 |
Research of chrysanthemum soft beverage |
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| YUE Chun HUANG Zhen-hua CHEN Chuan-yang. Research of chrysanthemum soft beverage[J]. Food Science and Technology, 2003, 0(11): 68-70 |
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| Authors: | YUE Chun HUANG Zhen-hua CHEN Chuan-yang |
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| Abstract: | This paper expanded the medical and healthy function of chrysanthemum, and introduced the processing of chrysanthemum soft beverage. The optimum processing conditions for the beverage were researched and discussed. Then the best result come true. It is the result that the color and taste of the new kind of beverage with healthy function were very good. |
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| Keywords: | chrysanthemum healthy soft beverage best result |
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