摘要
本实验以苦瓜为主要原料,通过添加适当的甜味剂、酸度调节剂等,研制出风味独特的苦瓜清凉饮料。同时研究了加工工艺、护色液、包接剂以及稳定悬浮剂等对产品质量的影响。通过多次实验得到了产品的最佳工艺技术参数和配方。
A refrigerant bitter gourd beverage with good flavor was produced by adding some food additives, such as sweaters, acid regulations and so on. The effects of some key factors on the product quality were further studied and optimized.
出处
《现代食品科技》
EI
CAS
2007年第7期37-39,共3页
Modern Food Science and Technology
关键词
苦瓜
清凉饮料
加工工艺
bitter gourd
refrigerant beverage
processing technology
