摘要
以番木瓜、芹菜为主要原料,采用正交设计、感官评价和微生物检验等方法,筛选了复合饮料的最佳配方,探讨了其稳定性,确定了番木瓜芹菜复合果蔬汁饮料的最佳工艺。
Taking Carica papaya and celery as main materials,the processing technique for the mixed drink and its stability have been studied throug h orthog onal test 、sense assess and microbiolog ical analysis in this paper.The optimum processing technique and the best prescription for the mixed drink have been determined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第12期62-63,共2页
Science and Technology of Food Industry
