发酵法桑汁饮料加工工艺的研究

发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012

Citation:

发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012

Citation:

发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012

Abstract

The paper studied processing technology of mulberry fermented\|b|beverage. The results showed that wither time is 18h.Fermented time is 10h.Extraction parament are the 1∶30 ratio of material and water, 100℃, 20min.Beverage formula are 40% mulberry juice, 10% sucrose and 1‰ citric acid.

FullText(HTML)

Export File