摘要
以胡萝卜、柑桔为主要原料,采用正交设计确定了复合饮料生产的最佳配方,探讨了其稳定性,确定了最佳工艺。
The optimum formula for compound beverage with carrot and orange as the main raw materials was determined by orthogonal design. The stability of the compound beverage is discussed and the optimum preparation technology determined.
出处
《热带农业工程》
2008年第1期1-4,共4页
Tropical Agricultural Engineering
基金
海南大学校基金资助(No.Rnd0729)
国家支撑项目(No.2007BAD76B04)
关键词
复合饮料
胡萝卜
正交试验
compound beverage
carrot
orthogonal design
