摘要
本项目通过对带果肉芒果汁饮料加工技术研究,采用不同的配方,按正交设计加工成产品,其结果以糖度10%、果肉20%、不加稳定剂的处理为最佳,糖度8%、果肉15%、稳定剂0.03%的处理次之。
The processing techinics of mango flesh—juice beverage was studied by using different formulae. The products were produced according to the orthogonality design of experiment. The result showed that treatment No. 6 (a_2b_3c_1) was the best, followed by treatmont No. 2 (a_1b_2c_2) and the final products were favorable.
关键词
芒果
饮料
加工
mango
flesh—juice beverage
processing technic
