摘要
以食醋、橙汁、白砂糖、蜂蜜为主要原料制作橙汁醋饮料。通过正交试验,确定了橙汁醋饮料的制作工艺配方:食醋6%,橙汁20%,砂糖2%,蜂蜜3%。此产品口味良好,具有一定保健功能。
The preparation of orange vinegar using vinegar, orange juice, sugar and honey as main materials was studied .The best formula for the drink, which was determined by orthogonal experiment, were as follows: 6% vinegar, 20% orange juice, 2% sugar and 3% honey. The achieved product had nice flavor and healthy beneficial functions.
出处
《现代食品科技》
EI
CAS
2007年第1期70-72,共3页
Modern Food Science and Technology
关键词
橙汁
食醋
蜂蜜
正交试验
加工工艺
Orange juice
Vinegar
Honey
Orthogonal experiment
Processing technique
