摘要
以芦荟和紫苏叶为主要原料,利用正交试验配合感官评价探讨复合饮料的最佳配方,并筛选出了最佳稳定剂组合与灭菌工艺条件,研制出清香可口、风味独特,具有营养保健功能的新型纯天然复合饮料。
The processing technology of aloe and perilla leaf compound beverage was studied. Orthogonal test was carded out to find out optimal formula of the beverage, also optimal combined stabilizer and sterilized technics were selected out. Through the study, a kind of nutritional hygienical and crude new-style compound beverage with unique flavor was developed.
出处
《食品科技》
CAS
北大核心
2005年第12期57-60,共4页
Food Science and Technology
关键词
芦荟
紫苏叶
复合饮料
保健
aloe
perilla leaf
compound beverage
health care
