摘要
以红毛丹、佛手瓜为原料,制作混浊果肉饮料,通过单因素及正交试验确定该饮料的最佳工艺参数,红毛丹佛手瓜复合比为5∶5,白砂糖添加量为8%,柠檬酸添加量为0.03%,复合稳定剂添加量为0.29%,制作出营养丰富、口感适中的新型复合饮料。
With rambutan chayote as main raw material to make turbid beverage, the optimal parameters for this beverage is determined by single factor and orthogonal experiment, composite ratio of rambutan chayote is 5∶5, sugar 8%, citric acid 0.03%, and compound stabilizer 0.29%, to product the new compound beverage of nutrient rich and taste moderate.
出处
《农产品加工（下）》
2014年第5期36-38,共3页
Farm Products Processing
