摘要
在分析菠菜和冬瓜理化性质的基础上,利用二者营养上的特点,将它们分别榨汁,对其榨汁工艺、调配方法进行了系统的研究,确定了该饮料的最佳制作工艺,该产品的糖、酸含量分别为12%和0.12%。
Based on the analysis of the physicochemical properties of spinach and wax gourd and according to their nutritional characteristics, juices were extracted from them and then formulated to give a compounded drink. A comprehensive study was conducted on juice extraction and formulation, and the optimum production technology of the drink was determined. The product contained 12% sugar and 0.12% acid.
出处
《饮料工业》
2008年第10期4-6,共3页
Beverage Industry
关键词
菠菜
冬瓜
复合调配
饮料
spinach
wax gourd
compounding and formulation
drink
