摘要
以南瓜和苹果为原料 ,添加适量的糖和酸 ,并以香精香料调和风味制成南瓜苹果复合果蔬汁饮料 ,采用正交试验的方法以感官为标准进行打分 ,从而确定了产品的最佳配方 ,研制出了营养丰富、风味独特的功能型保健饮料 .
By using pumpkin and apple as important materials,adding some sugar and acid,and adding essence in order to improve flavour,The pumpkin apple beverage was produced.The best formula was determined by orthogonal experiments and sense organ grade.The health protection and very nutritional beverage with special flavour was developed.
出处
《郑州粮食学院学报》
2000年第3期58-59,63,共3页
Journal of Zhengzhou Institute of Technology
关键词
果蔬饮料
配方
南瓜
苹果
质量标准
fruit and vegetable
beverage
sense organ
formula
