复合花卉饮料的研制  

Preparation of a composite flower beverage

作　　者：马利华[1] 刘全德[1] 宋慧[1] 

机构地区：[1]徐州工程学院食品系,江苏徐州221008

出　　处：《食品与机械》2006年第3期83-85,共3页Food and Machinery

摘　　要：以芦荟、玫瑰花为主要原料,玫瑰花浸提液7%,芦荟浆10%,添加0.2%复合稳定剂,糖酸比为40.53为最佳配方,使产品色泽鲜艳、风味独特,营养价值高,组织状态稳定。A beverage of composite flowers was prepared using aole and rose. The best reeipe is aole liquid 10%, rose liquid 7%, complex stabilizer 0.15% , scale of sweet and sour 40.53. The product had a bright colour and a delicate flavor.

关 键 词：玫瑰花 芦荟 营养 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]