摘要
马蹄甘蔗汁是中医传统食疗保健理论记载的食疗验方。对天然马蹄甘蔗汁饮料的工艺技术问题进行研究。结果表明：用羟基氯化铝（ＰＡＣ）澄清马蹄汁，方法简便，效果良好；马蹄原汁与甘蔗原汁以６∶４的比例混合所得产品的风味最佳。
The blended water chestnut-sugarcane juice (BWCSJ) is a health beverage designed according to the food-therapy theory of traditional Chinese medicine.The technicality of the BWCSJ was studied in this paper. The results showed that clarifying water chestnut juice with polyaluminum chloride (PAC)as clarifying agent was simple and effective.The beverage's flavour was optimum as clarified water chestnut juice was mixed with clarified sugarcane juice by the rate of 6∶4.
出处
《饮料工业》
1999年第1期25-26,31,共3页
Beverage Industry
关键词
甘蔗汁
澄清
复合饮料
马蹄甘蔗汁
water chestnut juice,sugarcane juice,clarification,blended vegetable beverage
