摘要
以山楂、芦荟和白砂糖为主要原料,采用正交试验和感官评定确定了产品配方和加工工艺,最佳工艺参数为:山楂汁115mL、芦荟汁135mL、白砂糖9%。
A formula and technology of processing a compound beverage of hawthorn and Aloe were established by orthogonal experiment and organoleptic evaluation. The optimum technological parameters were determined as follow amount of the hawthorn juice 115mL, amount of the juice of Aloe 135mL, sugar 9%. Sterilizing temperature and time 135℃,5s
出处
《食品科技》
CAS
北大核心
2002年第12期59-60,66,共3页
Food Science and Technology
