摘要
研究了牛蒡饮料生产的工艺流程和技术条件,提出了β-CD辅助抽提法,以及利用甲壳素澄清工艺防止了饮料冷后浑的新技术。
The processing technique and conditions of the burdock drink were investigated. New technology of β - CD supplementary extraction and the optimum clarification process preventing cold muddy of drink were proposed.
出处
《食品与机械》
CSCD
1998年第3期26-27,共2页
Food and Machinery
关键词
牛蒡饮料
生产
工艺
饮料
Burdock Drink β-CD Chitin Cold muddy
