摘要
对西瓜汁饮料的生产工艺和配方进行了研究。探讨了均质压力和添加增稠剂对西瓜汁饮料稳定性的影响,用正交试验确定出最佳配方,研制出了淡红色、甜酸适口、营养丰富的纯天然饮料。
Studies, were carried out on the production technology and formula of watermelon juice drink, The drink＇ s stability was investigated by homogenization pressure and the addition of thickeners, and the optimum formula was determined by the orthogonal experiment. The all natural drink developed was featured by pale red colour, palatable sweetness and sourness and rich nutrients.
出处
《饮料工业》
2007年第8期26-28,共3页
Beverage Industry
关键词
西瓜汁饮料
增稠剂
最佳配方
watermelon juice drink
thickener
optimum formula
