摘要
阐述了西瓜的化学成分和营养价值 ,并介绍了天然澄清西瓜汁、西瓜汁饮料、西瓜果茶饮料、高压西瓜果肉汁 4种西瓜饮料的制造工艺、操作要点和产品质量要求。
The chemical composition and nutritive value of watermelon are described in the paper. In addition, the processing technology, operational essentials and quality requirements for four watermelon beverages are introduced.
出处
《饮料工业》
2001年第4期18-21,共4页
Beverage Industry
