摘要
对等外芦笋及下脚料汁液提取条件以及芦笋保健饮料配方进行了探讨。结果显示:以95℃、pH4.5左右、热烫3min:掩埋法脱苦既保留了营养成分,又保留了产品风味;在此基础上探讨出复合饮料的最佳配方。
Asparagus juice processing and preparation of asparagus healthy drink by using low-grade、 residual raw material were studied. Results showed that 95℃、 pH 4.5、 blanching 3 min with debittering would retained nutrients and enhanced flavor. The formula of healthy drink was also discussed.
出处
《食品工业》
北大核心
2002年第6期41-43,共3页
The Food Industry
