摘要
以鲜果梅浆、胡萝卜浆、低聚异麦芽糖为主要原料,研究了鲜果梅保健饮料的最佳配方和生产工艺,并对其改善胃肠功能的保健作用作了初步评价。
In this paper, the optimal recipe and processing technique of fresh prunus mume health drink made from fresh prunus mume juice. carrot juice and isomal-to-oliogosaccharide were studied. The health function of the product was evaluated.
出处
《食品工业》
CAS
北大核心
2002年第2期11-13,共3页
The Food Industry
