西瓜番茄苦瓜复合汁饮料的研制  

The development of compound watermelon -tomato -bitter gourd juice drink

作　　者：王辰[1] 严奉伟[1] 马立安[1] 刘学武 

机构地区：[1]湖北农学院食科系,湖北荆州434103

出　　处：《饮料工业》2000年第4期31-32,共2页Beverage Industry

摘　　要：精取西瓜、番茄、苦瓜制取单汁 ,依据营养互补原则进行调配 ,确定了复配工艺并对复配后的复合汁进行稳定性实验 ,得到了一种风味、口感和稳定性俱佳的复合汁。Watermelon,tomato and bitter gourd were carefully selected to make single juices, which were in turn formulated to give drinks with pleasant flavour,nice mouthfeel and excellent stability. The formulation technology was determined and the stability experiment on the compound juice carried out.

关 键 词：复合汁 复合 稳定性 饮料 西瓜 番茄 苦瓜 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]