| 枇杷花薄荷饮料的研制 |
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| 引用本文： | 马春华,兰天水.枇杷花薄荷饮料的研制[J].饮料工业,2012,15(1):32-33. |
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| 作者姓名： | 马春华 兰天水 |
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| 作者单位： | 武夷学院茶学与生物系,福建武夷山,354300 |
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| 摘 要： | 以枇杷花、薄荷为原料,配以白砂糖、柠檬酸,制作清香爽口的健康饮料。通过正交试验确定其配方为枇杷花汁60%、薄荷汁4%、白砂糖9%、柠檬酸0.2%。
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| 关 键 词： | 枇杷花 薄荷 饮料 |
Preparation of a beverage of Eriobotrya japonica flower and mint |
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| MA Chun-hua
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LAN Tian-shui.Preparation of a beverage of Eriobotrya japonica flower and mint[J].Beverage Industry,2012,15(1):32-33. |
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| Authors: | MA Chun-hua LAN Tian-shui |
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| Affiliation: | (Department of Tea and Biology,Wuyi University,Wuyishan 354300,Fujian,China) |
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| Abstract: | Eriobotrya japonica flower and mint as the raw materials were mixed with sugar and citric acid to give a refreshing health beverage.Through orthogonal tests,the formula of the beverage was determined as juice of Eriobotrya japonica flower 60%,mint juice 4%,sugar 9% and citric acid 0.2%. |
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| Keywords: | Eriobotrya japonica flower mint beverage |
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