桃、芹菜复合果蔬汁饮料的研制  

Study on peach-celery compound juice

作　　者：南亚[1] 

机构地区：[1]陕西科技大学职业技术学院,陕西西安710016

出　　处：《饮料工业》2008年第7期27-29,共3页Beverage Industry

摘　　要：以桃、芹菜为主要原料,采用正交设计、感官评价和微生物检验等方法,筛选了桃、芹菜复合果蔬汁饮料的最佳配方,探讨了其稳定性,确定了最佳工艺。With peach and celery as the main materials, the processing technology for peach-celery compound juice was optimized and its stability studied through orthogonal tests, sensory assessments and microbiological analyses. In addition, the optimum formula was determined.

关 键 词：桃 芹菜 复合果蔬汁饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]