摘要
通过实验确定了树莓饮料的生产工艺及配方,探讨了pH对饮料色泽和稳定性的影响,并对稳定剂和抗氧化剂进行了筛选。
The processing technology of raspberry beverage and its stability were studied in this paper. Through experiments, it's found that the pH was the major factor affecting the stability and the color of the beverage. The optimum stabilizers and antioxidants were defined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第12期86-88,共3页
Science and Technology of Food Industry
关键词
树莓
色泽
稳定性
raspberry
color
stability
