摘要
以山药和菠萝为主要原料制得色、香、味感官品质俱佳的新型营养饮品,实验对原料的护色方法工艺、产品的最佳配方组合及产品稳定剂的选择进行了研究。
In this paper, a high sensory quality, nutritious and healthy drink was studied. Chinese Yam and pineapple were used as main material in the experiment with sucrose, lemon acid and stabilizer as additives. The best technique parameter, method of color - preserving and formula were chosen by the experiments of fermentation condition and product stability.
出处
《食品研究与开发》
CAS
2004年第5期80-82,共3页
Food Research and Development
