摘要
研究了以奇异果和芦荟为主要原料的新型复合悬浮饮料的制作工艺,对加工过程中稳定剂的选择进行了探讨,并运用正交试验确定了产品的最佳配方和生产工艺,研制出风味良好的复合悬浮饮料。
The processing technology of kiwi fruit and aloe compound beverage was studied in the paper. The choose of stabilizer was discussed, and orthogonal test was used to determine the drink compositions. The optimum formula and production process of the beverage were worked out and a kind of tasty and special compound healthy beverage was developed.
出处
《食品科技》
CAS
北大核心
2007年第1期150-152,共3页
Food Science and Technology
关键词
奇异果
芦荟
复合悬浮饮料
kiwi fruit
aloe
composite kiwi fruit-aloe suspended beverage
