食品科学 ›› 2002, Vol. 23 ›› Issue (8): 144-146.
• 工艺技术 • 上一篇 下一篇
阎锡海, 李延清, 王延锋
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YAN Xi-Hai, LI Yan-Qing, WANG Yan-Feng
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摘要： 本文以红枣、胡萝卜为主要原料进行可保存6个月以上的清亮型饮料加工技术研究,运用不同澄清方法进行澄清试验,并对饮料 所含固体物质,总糖含量,透光率VC含量进行了测定。
关键词: 红枣, 胡萝卜, 复合饮料澄清方法, 营养价值, 保健作用
Abstract: The paper studied making a clear drink with red dates and carrots as main materials and could be kept over six monthsstorage. Experients were carriied out on different clearification methods. The drink was assayed in the content of the solid materials,the content of the sugar, the rate of trasparancy and the content of VC.
Key words: Red date , Carrot , Compound drink darification meathod , Value of nutrition , Function of health.
阎锡海, 李延清, 王延锋. 红枣、胡萝卜复合饮料制作技术研究[J]. 食品科学, 2002, 23(8): 144-146.
YAN Xi-Hai, LI Yan-Qing, WANG Yan-Feng. [J]. FOOD SCIENCE, 2002, 23(8): 144-146.
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