摘要
以苹果、番茄、胡萝卜复合果蔬汁饮料为例,研究复合果蔬汁饮料的营养价值。分析苹果、番茄和胡萝卜加工前后的营养成分,发现经过适当加工并按一定比例调配,能最大限度地保留果蔬的天然营养成分,得到营养全面,口感、风味独特的优质饮品。
Taking compound juice of apples,tomatoes and carrots for example,this paper studied on the nutritional value of compound juice. Through the analysis of the nutritional characteristics of apple,tomato and carrot before and after processing,we found that proper processing and allocation according to certain proportion could be able to maximize the retention of natural nutrients of fruit and vegetable,and get the high quality juice with comprehensive nutrition,unique taste and flavor and.
出处
《江苏调味副食品》
2018年第1期1-3,9,共4页
Jiangsu Condiment and Subsidiary Food
关键词
果蔬
营养价值
饮料
加工
fruits and vegetables
nutritional value
drink
processing
