摘要
研究了以芦荟和黄瓜为原料加工生产复合饮料的生产工艺及操作要点,通过正交试验和对饮料的品尝鉴定,确定了饮料的最佳配比,即白砂糖12%,黄瓜汁30%,芦荟汁10%,VC 0.04%,并提出了该饮料的质量指标,所研制出的芦荟黄瓜复合饮料具有多种保健功能。
The processing technology and the operation key points of beverage, which was made by aloe and cucumber, were introduced, Orthogonal experimental design and taste experiment were carried out to establish the optimum procedure, A quality standard was proposed. This composite beverage has multiple functions to human health.
出处
《冷饮与速冻食品工业》
2005年第4期15-17,共3页
Beverage & Fast Frozen Food Industry
关键词
芦荟
黄瓜
复合饮料
aloe
cucumber
composite beverage
