摘要
以蒲公英和西瓜为原料,研制果蔬混合饮料,通过单因素试验和正交试验,确定蒲公英西瓜混合饮料的最佳配方为:蒲公英汁:西瓜汁=1:4、白砂糖12%、柠檬酸0.1%。该饮料口味清香,略带苦味,具有很高的营养价值。
Dandelion and watermelon were used as the main raw materials to make a composite beverage. By single-factor and orthogonal tests, the optimal formula was determined as dandelion juice ： watermelon juice = 1 ： 4, sugar 12% and citric acid 0.1%. With high nutritional value, the beverage had a taste of faint scent and a little bitterness.
出处
《饮料工业》
2010年第7期32-35,共4页
Beverage Industry
基金
吉林农业科技学院2009年大学生科技创新项目
关键词
蒲公英
西瓜
混合饮料
研制
dandelion
watermelon
composite beverage
study and preparation
