绿豆芽菠萝复合营养爽的研制  

Development of nutritional compounded mung-bean-sprout and pineapple-juice beverage

作　　者：袁江兰[1] 康旭[1] 林向东[1] 

机构地区：[1]湖北工学院生物工程系,湖北武汉430064

出　　处：《饮料工业》2001年第5期28-31,共4页Beverage Industry

摘　　要：详细研究了绿豆芽菠萝汁浑浊型复合饮料的加工工艺 ,并对杀青、风味调配、稳定剂选择、杀菌等工序进行了重点研究 ,得到了较合理的生产工艺及相应的工艺参数。The processing technology for cloudy compounded mung-bean-sprout and pineapple-juice beverage is studied, with emphases on formulation, the selection of stabilizers, sterilization, etc. A relatively rational processing technology and the corresponding parameters were obtained.

关 键 词：绿豆芽 菠萝 复合营养爽 复合饮料 生产工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]