摘要
对苦瓜汁保健乳饮料的生产工艺,护色、苦味物质的包接工艺以及稳定剂作用效果作了研究。较好地解决了既要尽量保全苦瓜的有效成分,又使其口感被消费者乐于接受的工艺难点。
Technology about health dairy beverage with balsam pear,the processing of pigment protection, bitterness wrap and the function of stabilizer were studied. The technology has better solved that maintaining effective ingredient of the balsam pear as full as possible and the process difficulty which let flavor could be accepted by the customer.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期134-136,共3页
Food Research and Development
关键词
苦瓜
保健乳饮料
稳定剂
护色
balsam pear
pigment protection
wrap
strabilizer
dairy beverage
