FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (9): 58-60.
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LAI Jian-Ping, Lin-Jin-Ying, Chen-Le-Heng, CAI Cui-Yi, ZHOU Yong-Qiang, Luo-Jun
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Abstract: The paper studies the method of produce one kind of soul and sweet,good taste, homogeneous pale yellow beverage. The beverage chooses the material of fresh egg and honey,and put in apple of vinegar, grape sugar,concentrated syrup,sugar,edible essence. Though corroborating the amount of apple of vinegar,find out the method of resolve the problem of heat, raised its capability of re- heat,It shows that the beverage has convenience of drink, and high nutrition.
Key words: Beverage Nutrition Apple of Vinegar
LAI Jian-Ping, Lin-Jin-Ying, Chen-Le-Heng, CAI Cui-Yi, ZHOU Yong-Qiang, Luo-Jun. The Study of Beverage of Fresh Egg[J]. FOOD SCIENCE, 2001, 22(9): 58-60.
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