摘要
利用正交实验设计,对红薯叶、马齿苋复合饮料制作进行探讨,确定浸提的工艺参数和最佳配比,从而研制出具有一定保健作用的红薯叶马齿苋复合饮料。
By orthogonal design, the preparation of compound beverage of sweet potato leaf and purslane is studied. The technological parameters for extraction and the optimum formula are determined to give a compound beverage of sweet potato leaf and purslane with some heahhcare effects.
出处
《饮料工业》
2005年第4期31-33,14,共4页
Beverage Industry
基金
河南省教委立项项目
编号为:No.98550009
关键词
红薯叶
马齿苋
浸提
正交试验
复合饮料
sweet potato leaf
purslane
extraction
orthogonal design
compound beverage
