摘要
以火龙果花为主要原料,探讨了浸提火龙果花营养液的最适条件,通过正交设计、感官评价和微生物检验等方法,筛选了饮料的最佳配方,探讨了其稳定性,确定了饮料的最佳工艺。
the optimum extraction condition from the dry pitaya flower by water has been discussed. take the dry pitaya flower as the main materials, the rational processing for the healthy drink and its stability have been studied with orthogonal test, sense assess, microbiological analysis in this paper .the optimum processing and the best prescription for the healthy drink of pitaya flower have been determined.
