绿豆纤维功能饮料的工艺研究

Study on the technology of fiber beverage of mung bean

探讨了新型保健绿豆纤维功能饮料的生产工艺,对影响产品品质的几个主要因素进行了较为深入的探讨,提出了生产绿豆纤维功能饮料的最佳工艺条件。

The present article studies the processing of fiber beverage from mung bean, a new kind of functional food. Main factors affecting quality of product were discussed. The optimum conditions for processing the fiber beverage were proposed.