摘要
对红小豆饮料的生产工艺过程中处理温度、时间、均质程度、其他添加物等主要因素对红小豆饮料的品质的影响进行了研究,并对其口味的调配做了定型定量研究与分析。
This paper study mainly on the manufacture technology and blendes of red bean beverage with the analysis of compose of the process point such as curing temperature, time, degree of quality and accretions. Besides, there are some qualitative and quantitative researches done for palate.
出处
《中国农学通报》
CSCD
2004年第3期51-53,68,共4页
Chinese Agricultural Science Bulletin
