食品科学 ›› 2002, Vol. 23 ›› Issue (8): 200-202.
• 工艺技术 • 上一篇 下一篇
吉日木图, 秦利利
出版日期:
发布日期:
JI Ri-Mu-Tu, QIN Li-Li
Online:
Published:
摘要: 研究了辣椒开胃饮料的加工工艺,采用正交试验设计出辣椒饮料的最佳配方为:辣椒汁5%、蛋白糖0.15%、柠檬酸0.10%、香精0.005%、复合稳定剂0.30%。
关键词: 辣椒, 饮料, 最佳配方
Abstract: The processing techniques of an appetizing drink,red pepper piquant beverage were Studied.The work was carriedout according to the multiple factors in orthogonal experiments. The ingredients of the optimum recipe were: red pepper juice 5%(v/v), aspartame 0.15%, citric acid 0.10%, essences 0.005%, compound stabilizer 0.30%, et al.
Key words: Red / hot /chili pepper , Beverage , Optimal recipe
吉日木图, 秦利利. 辣椒开胃饮料的研究[J]. 食品科学, 2002, 23(8): 200-202.
JI Ri-Mu-Tu, QIN Li-Li. [J]. FOOD SCIENCE, 2002, 23(8): 200-202.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2002/V23/I8/200