摘要
以无花果为主要原料 ,研究了无花果果肉饮料的制作工艺。采用正交试验方法 ,确定最佳配方为无花果原果浆 40 %、白砂糖 8%、柠檬酸 0 0 2 %、复合稳定剂 0 1%。
The processing technology of the nectar, for which fig is used as the main material, was studied. By orthogonal test, the optimal formula was determined as: 40% original nectar, 8% sugar, 0.02% citric acid and 0.1% compound stabilizer.
出处
《饮料工业》
2003年第4期15-17,共3页
Beverage Industry
