【摘要】 以苦瓜汁、香瓜汁、白砂糖为主要原料,并配以其它辅料,研究苦瓜香瓜消暑饮料的最佳配方。通过单因素试验和正交试验确定了饮料的最佳配方:苦瓜汁15%,香瓜汁12%,白砂糖10%和复合稳定剂(海藻酸钠:羧甲基纤维素钠:黄原胶的复合体1:1:1)0.2%,得到具有苦瓜和香瓜风味,口感清新爽口的苦瓜香瓜消暑饮料。更多还原

【Abstract】 Balsam pear and muskmelon were used to produce a kind of summer drink.The optimal formula of beverage was that balsam pear juice was 15%,muskmelon juice was 12%,white granulated sugar was 10%and compound stabilizer(sodium alginate,sodium carboxymethyl cellulose and xanthan gum in 1:1:1) was 0.2%.The fresh and tasty drink was rich in flavor of balsam pear and muskmelon.更多还原