节点文献
鲜果梅保健饮料的制造工艺
【摘要】 以鲜果梅浆、胡萝卜浆、低聚异麦芽糖为主要原料,研究了鲜果梅保健饮料的最佳配方和生产工艺,并对其改善胃肠功能的保健作用作了初步评价。
【Abstract】 In this paper, the optimal recipe and processing technique of fresh prunus mume health drink made from fresh prunus mume juice. carrot juice and isomal-to-oliogosaccharide were studied. The health function of the product was evaluated.
- 【文献出处】 食品工业 ,The Food Industry , 编辑部邮箱 ,2002年02期
- 【分类号】TS275
- 【被引频次】8
- 【下载频次】143