| 野生牛蒡红枣复合饮料的加工工艺研究 |
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| 引用本文： | 董维广,戴鹏,方川湘.野生牛蒡红枣复合饮料的加工工艺研究[J].中国林副特产,2007(4):25-26. |
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| 作者姓名： | 董维广 戴鹏 方川湘 |
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| 作者单位： | 牡丹江师范学院化学系,黑龙江,牡丹江,157012 |
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| 摘 要： | 以牛蒡、红枣为原料,研究牛蒡汁、枣汁浸提的复合汁的最佳工艺条件。充分利用原料中的营养成分,从而加工制得了含多种维生素和矿物质天然成分的新型饮料。
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| 关 键 词： | 牛蒡 红枣 复合汁 饮料 加工工艺 |
| 收稿时间： | 2007-01-25 |
| 修稿时间： | 2007年1月25日 |
Study of the production technology of compound beverage from Arctium lappa and jujube |
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| Dong Weiguang,Dai Peng,Fang Chuanxiang.Study of the production technology of compound beverage from Arctium lappa and jujube[J].Forest By-product and Speciality in China,2007(4):25-26. |
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| Authors: | Dong Weiguang Dai Peng Fang Chuanxiang |
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| Institution: | Journd of Mudanjlang Teachers College, Mudangjiang 157012 |
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| Abstract: | This text takes Arctium lappa root,Jujube as raw material,using is handing over to experiment a design,mainly studied Arctium lappa root juice,Jujube juice to immerse to suggest the best craft condition and the best compound juice formulation,make use of the nourishment composition in the raw material well,processing thus can make to enrich to contain various vitamins and mineral quality and imply some organize the new beverage of beneficial special chemistry composition to the human bodies. |
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| Keywords: | Arctium lappa jujube compound beverage drink technology and formula |
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