摘要
试验以豆奶粉、猕猴桃汁为原料,辅以各种辅料及添加剂制成猕猴桃豆奶饮料,通过L9(33)正交试验设计方案确定了饮料的最佳配方,探讨产品生产过程中的质量控制方法。
Soybean milk powder and kiwifruit juice were used to produce high quality soybean milk beverage which benefit to people health. The best formula of kiwifruit soybean milk beverage was studied by L9 (3^3 ) orthogonal ex- periment design. Meanwhile, the quality control methods in processing were also discussed herein.
出处
《山地农业生物学报》
2014年第5期73-75,共3页
Journal of Mountain Agriculture and Biology
基金
2012年贵阳市科技重大专项项目(筑科合同[2012]04-5号)
关键词
豆奶
猕猴桃汁
配方
质量控制
soybean milk powder
kiwifruit juice
formula
quality control