| 草莓柠檬果奶调配的研究 |
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| 引用本文： | 何志礼,谢琴.草莓柠檬果奶调配的研究[J].成都大学学报(自然科学版),1999,18(1):1-6. |
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| 作者姓名： | 何志礼 谢琴 |
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| 作者单位： | 成都大学轻化工系,成都 |
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| 摘 要： | 本试验利用正交试验设计进行草莓柠檬果奶调配的研究，筛选出色、香、味和组。状态俱佳，不含香精和色素的天然草莓柠莓果奶的最佳配方及工艺：草莓汁30％、柠檬汁15％、脱脂奶粉4%、蔗糖10％、CMC0．4％。
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| 关 键 词： | 果奶 草莓 柠檬 |
The Research of Stawerry lemon Fluid Milk |
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| Abstract: | In the paper, means of orthegonal desing is used the study of mixtures of strawberry lemon fruid milk. An optimum formula and rechnology were selected out for processing natural strawberry and lemon fruid mild without any synthened pigment and spice. Its colour and spicery and test are all optimize: strawberry juice 30% lemon juice 15% without fat milk powder 4% sugar 10% CMC 0. 4%. |
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