【摘要】 研究了野生榛子露的生产工艺。结果表明 :采用胶体磨磨 2次 ,添加 0 3%的复合稳定剂Ⅱ ,可以保持野生榛子露在贮存期内不发生分层及沉淀现象。配方为 35 %原汁 ,5 %糖 ,0 15 %柠檬酸时野生榛子露的风味最好。更多还原

【Abstract】 The processing technology for wild hazelnut milk beverage is studied. The results indicate that layering and precipitation can be prevented in the storage of the beverage by grinding twice in a colloid mill and adding 0.3% complex stabilizer II. A beverage containing 35% wild hazelnut milk, 5% sugar and 0.15% citric acid is satisfactory in flavour.更多还原