摘要
对三叶木通加工成混浊果汁饮料的工艺进行了研究,对添加稳定剂、口味调配等关键步骤进行了实验探索,得出了最佳工艺及配方。
The technology of making a cloudy juice beverage from A. trifoliata （Thunb.）Koidz was studied. Experiments were conducted to optimize some key processes including additive addition and flavouring, and the optimum technology and formula were obtained.
出处
《饮料工业》
2009年第1期35-37,共3页
Beverage Industry
基金
"西北农林科技大学大学生创新性试验基金"资助
关键词
稳定剂
风味
配方
正交试验
stabilizer
flavour
formula
orthogonal experiment
