山楂草莓复合浓缩果汁饮料的研制

Study and manufacture on compound inspissated juice drink of hawthorn and strawberry

以山楂和草莓为原料，采用浸提取汁工艺，应用正交试验进行调配，结合理化分析、微生物检验和感观鉴定，选出不含稳定剂和任何色素的复合浓缩果汁饮料成品。

By meams of orthogonal design, combined with chemical and physical analysis, miorobial test and visual evaluatiox, and optimum technology were selected out for processing mixed haw and strawberry juice without any synthetic pigment and stabilizer.