马蹄、罗望子复合饮料的研制  

Preparation of a compound beverage from water chestnut and tamarind

作　　者：张会香[1] 杨世军[1] 李维彬[1] 

机构地区：[1]桂林工学院,广西桂林541004

出　　处：《食品工业科技》2006年第6期118-120,共3页Science and Technology of Food Industry

摘　　要：对马蹄、罗望子复合饮料的加工工艺进行了研究,确定了马蹄、罗望子果汁各自的最佳澄清工艺和复合饮料的调配参数。The technology of compounded beverage water chestnut and tamarind was studied in the paper. The best clarifying condition and the best formula for the compounded beverage were found out.

关 键 词：马蹄汁 罗望子果汁 复合饮料 澄清 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]