番茄、柑橘、芹菜复合保健饮料的研制  

Making compounded health drinks from tomato, citrus and celery

作　　者：冯世江[1] 陈友志[1] 万银松[1] 

机构地区：[1]石河子大学食品工程学院,新疆石河子832003

出　　处：《四川食品与发酵》2003年第4期50-52,共3页Sichuan Food and Fermentation

摘　　要：以现代营养知识和传统中医理论为依据,研究以番茄、柑橘、芹菜为原料,经现代饮料加工技术,提取其汁,采用正交实验,研制出最佳生产配方和最佳工艺条件,生产出风味独特营养丰富并极具保健作用的功能性复合饮料。Compounded functional drinks with unique flavor, rich nutrients and healthcare effects were made from tomato, citrus and celery by the extraction of juices and the modern beverage processing technology, based on the theories of nutrition and traditional Chinese medicine. The optimal formula and technological conditions were determined through orthogonal tests.

关 键 词：番茄 柑橘 芹菜 复合保健饮料 配方 生产工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]