摘要
主要叙述了山楂胡萝卜汁饮料生产工艺,确定了山楂胡萝卜汁最佳配比、澄清剂的最佳运用条件及最佳杀菌条件等。
The production technology for haw and carrot juice drink is mainly described. The optimum ratio of haw juice to carrot juice, the optimal conditions for the use of clarifiers, the best sterilization processes, etc. are determined.
出处
《饮料工业》
2006年第3期14-16,共3页
Beverage Industry
关键词
山楂汁
胡萝卜汁
饮料
生产工艺
haw juice
carrot juice
drink
production technology
