| 甜橙胡萝卜复合饮料的研究 |
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| 引用本文： | 张敏,陈晓燕.甜橙胡萝卜复合饮料的研究[J].四川农业大学学报,1994,12(4):472-475. |
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| 作者姓名： | 张敏 陈晓燕 |
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| 作者单位： | 贵州省农科院中心实验室 |
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| 摘 要： | 本文研究了甜橙胡萝卜汁复合饮料的主要加工工艺及产品质量指标，选择出最佳配方及加工条件，探讨了类胡萝卜素、维生素Ｃ等营养素的保存。结果表明：橙汁百分含量为４５％，胡萝卜汁为１５％，糠浆４０％，柠檬酸０．７％，增稠剂（琼脂）０．０５％时饮料口感及色泽为佳。
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| 关 键 词： | 柑桔类果树（49EL） 根菜类蔬菜（49EK） 水果加工（61HB）。 |
STUDIES ON THE COMPOVND BEVERAGE OF ORANGE AND CARROT |
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| Zhang Min,Cheng Xiao Yan.STUDIES ON THE COMPOVND BEVERAGE OF ORANGE AND CARROT[J].Journal of Sichuan Agricultural University,1994,12(4):472-475. |
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| Authors: | Zhang Min Cheng Xiao Yan |
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| Institution: | Ceatral Laboratory of Guizhou Agricultural Science Research Institute Guiyang China 550006 |
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| Abstract: | This thesis deals with the major processing techniques and product quality index of the compound drink of orange and carrot juice,its best formula and processing condi-tions and preserving methods of such nutrieuts as quazicaroteae,Vitamin C,eto.The result shows that this beverage is at its best in taste,color and lustre with 45% coateat of orange juice,15% of carrot juice,40% of syrup,0.7% of ciric acid and 0.05% of agar. |
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| Keywords: | CITRUS-RETICULATA TREES:ROOT VEGETABLES:FRUIT PROCESSING |
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