【摘要】 利用菠菜、菠萝在营养上的互补和菠萝特有的浓郁香味及悦目的色泽，将它们分别榨汁，然后进行复合调配，制订出该产品的生产工艺和技术要点。确定该产品的固、酸含量分别为１２％和０．６％，海藻酸钠的用量为０．１％。更多还原

【Abstract】 The process and key technique formixing juice of spinach and pineapple as anew beverage werefulfilled accordingto their mutualcomplementon nutrition, andthe specialcolor and flavourtasteof pineapple afterbeing extractedjuice respectively Itsconcentrationof solidmatter and acidwas 12% and0 6% respectively Sodiumalginate of 0 1% was used as stable agent更多还原