摘要
以现代营养知识和传统中医理论为依据 ,研究以番茄、柑橘、芹菜为原料 ,经现代饮料加工技术 ,提取其汁 ,采用正交试验 ,研制出最佳生产配方和最佳工艺条件 。
Compounded functional drinks with unique flavor, rich nutrients and healthcare effects were made from tomato, citrus and celery by the extraction of juices and the modern beverage processing technology, based on the theories of nutrition and traditional Chinese medicine. The optimal formula and technological conditions were determined through orthogonal tests.
出处
《粮食与食品工业》
2003年第3期45-47,共3页
Cereal & Food Industry
