摘要
对钙果果肉饮料工艺进行了研究,通过试验确立了适合添加于钙果果肉的增稠剂,并利用正交试验筛选出钙果果肉饮料的最佳配方,研制出了色泽鲜艳、香气浓郁、营养丰富的纯天然高钙保健饮料。
The technology for healthcare pulpy drink of Cerasus humilis （Bge.） Sok was studied. The appropriate thickeners were determined through experiments, and the optimum formula established by orthogonal designs. The all-natural drink was featured by attractive colour, strong aroma, rich nutrients and high calcium content.
出处
《饮料工业》
2008年第1期33-35,共3页
Beverage Industry
关键词
钙果果肉
增稠剂
最佳配方
pulp of Cerasus humilis （Bge.） Sok
thickener
optimum formula
