摘要
本文详细介绍了桑椹果汁饮料的加工工艺及提高桑椹果汁饮料颜色稳定性的关键技术,并通过实验设计确定了产品的配方和最佳工艺参数。
The processing and key techniques of improving the stability of mulberry pigment of mulberry juice were introduced in this paper and the optimum formulation and processing parameter of juice were determined.
出处
《潍坊教育学院学报》
2007年第2期40-41,6,共3页
Journal of Weifang Educational College
关键词
桑椹
花色苷
稳定性
工艺
mulberry
anthocyanin
stability
processing
