摘要
研究了以芦荟、菠萝为主要原料的新型复合保健饮料的制作工艺,对加工过程的护色、酶解和稳定剂选择等进行了探讨,并运用正交实验研究了产品的调配,最终确立了产品的最优配方和生产工艺,研制出风味良好的复合保健饮料。
The processing technology of aloe and pineapple compound beverage was studied in the paper. Color protection, enzymolysis and choose of stabilizer were discussed. 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 at last.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第5期115-117,共3页
Science and Technology of Food Industry
基金
河南科技大学科研基金项目(2003QN17)。
关键词
芦荟
菠萝
复合保健饮科
aloe
pineapple
compound healthy beverage
