天然复合果蔬汁饮料的研制  

DEVELOPMENT OF NATURAL MIXED DRINK FROM FRUIT AND VEGETABLE

作　　者：孙云霞[1] 

机构地区：[1]天津师范大学,天津300074

出　　处：《食品研究与开发》2006年第4期97-98,共2页Food Research and Development

摘　　要：以色彩一致,营养丰富的苹果、草莓、胡萝卜、番茄为原料制成复合果蔬汁饮料,经正交试验法得出最佳工艺参数,为天然复合果蔬汁饮料的进一步开发与研究提供了科学的依据。In this paper, a high sensory quality , nutritious and healthy drink was studied.Apple, strawberry, carrot and tomato were used as main material in the experiment with sucrose.The optimum technology parameters were investigated by orthogonal test.All these provide the theory basis for the develop of mixed drink from fruit and vegetable juice.

关 键 词：果蔬 复合饮料 正交试验 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程] TS251.42[轻工技术与工程—食品科学与工程]