摘要
探讨了开发富钙功能性果汁饮料的可行性和必要性 ,对钙强化果汁的配方设计原则和生产工艺流程等技术问题进行了论述 ,介绍了一种富钙梨汁的产品配方等。
The feasibility and necessity of the development of functional fruit-juice drinks fortified with Ca were discussed in the paper. The formulation principle and production technology for these products were reviewed and the recipe of a Ca fortified pear juice given.
出处
《饮料工业》
2000年第5期23-25,共3页
Beverage Industry
关键词
钙强化剂
果汁饮料
配方设计
产品开发
富钙梨汁
the functionality of Ca
the selection and use of Ca fortifiers
the development of drinks