| 山药胡萝卜复合饮料的研制 |
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| 引用本文： | 王丽霞,舒媛,刘安军.山药胡萝卜复合饮料的研制[J].天津科技大学学报,2007,22(2):12-15. |
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| 作者姓名： | 王丽霞 舒媛 刘安军 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 以山药、胡萝卜为主要原料,研制出一种口味独特又具有保健功能的复合饮料.在研究中确定了主要工艺流程,探讨了山药的护色工艺和饮料的稳定性,采用正交实验设计、感官评价等方法,筛选了复合饮料的最佳配方.
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| 关 键 词： | 山药 胡萝卜 复合饮料 最佳配方 |
| 文章编号： | 1672-6510（2007）02-0012-04 |
| 修稿时间： | 2006-09-252006-12-20 |
Preparation of Chinese Yam and Carrot Compound Beverage |
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| WANG Li-xia,SHU Yuan,LIU An-jun.Preparation of Chinese Yam and Carrot Compound Beverage[J].Journal of Tianjin University of Science & Technology,2007,22(2):12-15. |
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| Authors: | WANG Li-xia SHU Yuan LIU An-jun |
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| Abstract: | Chinese yam and carrot, as main materials, were utilized for preparing a compound beverage with good flavor and healthy function. The main technological process, methods of color preserving, and stabilizing of beverage were found. The optimum formula was determined by experiment of orthogonal design and sensory valuation. |
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| Keywords: | Chinese yam carrot compound beverage optimum formula |
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