摘要
以猕猴桃原浆、芦荟果肉、白砂糖为主要原料,使用一定量的增稠剂、稳定剂,通过调配、过滤、均质等加工工艺,研制成两种具有一定营养价值和调节功能的果冻型保健饮品。一种是具有半流动状态的果冻型饮品,一种是具有水状果冻形态的果肉果汁饮料。
With the Kiwifruit original nectar.Aloe pulp and the sugar as main raw materials, using a certain amount of the thickener and the stablizer, through the processing technologies of certain nutritive value and regulating function have been developed. One is a beverage of semi - fluidity type, another kind is pulp fruit drink with watery jelly form.
出处
《贵州工业大学学报（自然科学版）》
CAS
2006年第2期95-98,共4页
Journal of Guizhou University of Technology(Natural Science Edition)
