摘要
研究了桂花奶饮料生产工艺条件,并通过单因素实验筛选出了原料配比,制成了口感适宜、营养丰富的桂花奶饮料。
The technological conditions of Osmanthus fragrans milk beverage processing were studied. Using the single factor experiments, the ratio of ingredients was determined to give a beverage characterized by pleasant taste and rich nutrients.
出处
《饮料工业》
2008年第9期11-13,共3页
Beverage Industry
关键词
桂花奶饮料
稳定剂
鲜奶
Osmanthus fragrans milk beverage
stabilizer
fresh milk
