【摘要】 以香菇、胡萝卜为主要原料,研制成果肉型香菇胡萝卜汁饮料。采用正交设计、感官评价等方法,筛选了饮料的最佳配方,研究了糖酸比的用量,探讨了其稳定性,并确定了最佳工艺。更多还原

【Abstract】 Mushroom and carrot were used as the main raw materials to make a compound pulpy beverage.Through orthogonal design and sensory evaluation,the optimum formula was determined,the sugar-acid ratio was studied,the stability of the bever-age was explored,and the optimal technology confirmed.更多还原