摘要
黄瓜汁饮料是一种有待开发的营养保健饮料。本文就黄瓜汁饮料的生产工艺要点作了一些探讨,选择出适宜的工艺条件,以促进蔬菜汁饮料的迅速发展。按本工艺方法生产的黄瓜汁饮料,质量稳定,风味良好,是不添加任何色素和防腐剂营养食品,在低温(4℃左右)条件下保存半年以上。
In this paper, the main point of processing technique on cucumder juice beverage was studied, the suitable plant condition was determined.The beverage has stable quality, nice flavour adopting this processing technique. It's the green and nutritious food without any preseravatives and pigments. It's storage time is more than six months under low temperature(4℃ or so).
出处
《食品工业科技》
CAS
CSCD
北大核心
1993年第1期38-41,共4页
Science and Technology of Food Industry
