南瓜固体饮料的研制  

The development of pumpkings' solid beverage

作　　者：徐桂花[1] 刘敦华[1] 李海峰[1] 

机构地区：[1]宁夏农学院食品科学系,宁夏永宁750105

出　　处：《宁夏大学学报（自然科学版）》2000年第3期253-254,共2页Journal of Ningxia University(Natural Science Edition)

摘　　要：以南瓜为原料 ,再配以填充剂、稳定剂、乳化剂、酸味剂、糖等辅料 ,用真空干燥法制成了南瓜固体饮料 采用正交试验、对比试验 。The paper has approached the pumpkins' solid beverage developed with the Vacuum drying. Using pumpkins as a material mixed with stuffing, stabilizers. Emulsifying agents, Emulsifying agents, acidity. Sugar as supplementary materials, by means of the orthogonal experiment and contrast experiment.

关 键 词：南瓜 固体饮料 真空干燥 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]