| 甜橙-胡萝卜汁复合饮料加工工艺研究 |
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| 引用本文： | 姚成强.甜橙-胡萝卜汁复合饮料加工工艺研究[J].农产品加工．学刊,2008(6):51-53. |
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| 作者姓名： | 姚成强 |
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| 作者单位： | 长江师范学院,重庆,408100 |
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| 摘 要： | 以重庆甜橙和胡萝卜为原料,采用多次配方试验,研究其复合饮料的生产工艺和加工技术。结果表明,甜橙汁与胡萝卜汁的体积比为1:9,以35%的原汁含量和12%的可溶性固形物生产的复合饮料的营养物质损失较少,口味优良、品质俱佳。
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| 关 键 词： | 甜橙汁—胡萝卜汁 复合饮料 工艺 |
Manufacturing Technology of the Composite Beverage of the Sweet Orange and Carrot Juice |
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| Yao Chengqiang.Manufacturing Technology of the Composite Beverage of the Sweet Orange and Carrot Juice[J].Nongchanpin Jlagong.Xuekan,2008(6):51-53. |
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| Authors: | Yao Chengqiang |
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| Institution: | Yao Chengqiang(Yangtze Normal University,Chongqing,408100,China) |
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| Abstract: | Using the sweet orange and carrot in Chongqing,its manufacturing technology was studied with multiple formulation.The results showed that when the ratio of the sweet orange and carrot juice was 1:9,the composite beverage,which was derived from 35% concentration of the raw juice and 12% soluble solid matter,resulted in the less lost of nutrient material,good taste,and high quality. |
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| Keywords: | sweet orange and carrot juice composite beverage manufacturing technology |
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