学术
苦瓜清凉饮料加工技术和配料使用的研究
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董文明[1] 邓光[2]
[1]云南农业大学食品科技学院,昆明市650201 [2]丽江得一食品有限责任公司,丽江市674100
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
实验以苦瓜为主要原料,通过添加适当的甜味剂、酸度调节剂等,研制出风味独特的苦瓜清凉饮料。并且研究了加工工艺、护色液、包接剂以及稳定悬浮剂等对产品质量的影响,通过多次实验得到了产品的最佳工艺技术参数和配方。[著者文摘]
文章出处:
《中国食品添加剂》-2007年4期 -143-146页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）04-0143-04
[参考文献]
Study on the processing technology of refrigerant bitter gourd beverage
DONG Wen-ming, DENG Guang （ 1. The Faculty of Food Science and Technology, Yunnan Agriculture University, Kunming 650201 ;2. Lijiang Deyi Foodstuff Co. ,Ltd. ,Lijiang 674100）
Abstract:
The bitter gourd refrigerant beverage was produced in the paper, which had good flavor and joined many food additives, such as sweeteners, acid regulations and so on. The key factors that affected product quality were further studied, and the optimal parameters of product prescription were obtained through experiments.[著者文摘]
Key words:
bitter gourd; refrigerant beverage ; processing technology
收稿日期: 2007-03-22
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