摘要
对马蹄、罗望子复合饮料的加工工艺进行了研究,确定了马蹄、罗望子果汁各自的最佳澄清工艺和复合饮料的调配参数。
The technology of compounded beverage water chestnut and tamarind was studied in the paper. The best clarifying condition and the best formula for the compounded beverage were found out.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第6期118-120,共3页
Science and Technology of Food Industry
关键词
马蹄汁
罗望子果汁
复合饮料
澄清
water chestnut juice
Tamarind juice
compounded beverage
clarification
