摘要
介绍了甜玉米南瓜复合饮料加工技术。将甜玉米汁和南瓜汁以质量比1︰1混合,添加6%的蔗糖,0.02%的柠檬酸,0.3%的复合稳定剂,经均质、灌装、杀菌、冷却后得到一种新型的复合饮料。
Mixed of the weight ratio of sweet corn beverage to pumpkin juice 1：1, added 6% of sugar and 0.02% of citric acid,then added 0.3% of composite stabilizer, after homogenlzation,canned, disinfection, and cooling, produced a kind of new beverage.
出处
《粮食加工》
2008年第3期55-57,共3页
Grain Processing
基金
石河子大学高层次人才资金项目
关键词
甜玉米
南瓜
复合饮料
sweet corn
pumpkin
mixed beverage
