玫瑰花青梅汁复合饮料制备工艺探究  

Research on the Preparation Technology of Rose Green Plum Juice Compound Beverage

作　　者：杨帆 YANG Fan(Adimon Food Technology(Beijing)Co.,Ltd.,Beijing100176,China)

机构地区：[1]艾地盟食品科技(北京)有限公司,北京100176

出　　处：《现代食品》2023年第12期189-191,共3页Modern Food

摘　　要：经常饮用玫瑰花与青梅汁两种主要材料配制的复合果汁,有助于保障人体的心脑血管健康,带给消费者良好的感官体验。在制备玫瑰花与青梅汁复合饮料的过程中,关键是要采取正确的复合饮料制备流程,严格把控复合饮料的制备质量。因此,本文探讨了复合饮料的主要制备工艺,旨在提升复合饮料的营养价值。Regular consumption of compound juice made from two main materials,rose flower and green plum juice,can help protect the cardiovascular and cerebrovascular health of the human body and bring consumers a good sensory experience.In the process of preparing the rose and green plum juice compound beverage,the key is to adopt the correct compound beverage preparation process and strictly control the preparation quality of the compound drink.Therefore,this paper discusses the main preparation techniques of compound beverages,aiming at improving the nutritional value of compound beverages.

关 键 词：玫瑰花青梅汁复合饮料 制备工艺 改进措施 

分 类 号：TS201.7[轻工技术与工程—食品科学]