摘要
通过对当今碳酸饮料中盛行的一大类“白汽水”的了解，结合本所饮料加工厂的生产实践，介绍了“霜柠”碳酸饮料的调配方法及其风味影响因数。列出了该饮料配方中主要成分含量及配比关系，得出了适当添加柠檬酸钠和氯化钠可大大改善饮料的口味，并探讨了相关注意事项．
In this article, the preparasion of＂Shuang ning＂ carbonated beverage for the flavor and its related factors were introduced by the understanding of＂ colorless soda pop＂, which has been a good run among the carbonated beverage nowadays ,and by the conbination for the production of our beverage processing plant practice. The contents of bases and its proportion in this drink formulation were listed. It＇s educed that appropriate additives of sodium citrate and sodium chloride can greatly reform taste of this drink;as well the related notices were discussed.
出处
《杭州食品科技》
2005年第4期27-30,共4页
Hangzhou Food Science and Technology
