摘要
以核桃、红果为主要原料,添加0.45%复合稳定剂,红果浆15%,核桃乳25%,白砂糖15%,pH值3.0为最佳配方,使产品色泽、风味俱佳,组织状态稳定。
The milk beverage was produced using hawthorn and walnut. We are used as the best precription of walnut milk 25 %,hawthorn liquid 15 %,complex stabilizer 0.45 % ,pH3.0.The product had a bright colourand a delicate flavor.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期90-92,89,共4页
Food Research and Development
关键词
红果
核桃
稳定性
hawthorn
walnut
stability
