摘要
通过对桑椹、红枣的调配，研制出桑枣果茶配方，制定出生产工艺和技术要点。确定产品中桑椹原浆含量为15％，红枣含量为5％；稳定剂用量为0．15％～0．2％。制定出质量标准。
By mixing mulberries and dates,a new type of nectars was developed.Technological process and main points were worked out. The product contains 15% mulberry juice, 5% dates and 0. 15%~ 0. 2% stabilizer. Furthermore the quality criteria were made.
出处
《绵阳经济技术高等专科学校学报》
1997年第2期4-7,共4页
Journal of Mianyang College of Economy & Technology
