| 大豆咖啡饮料的研究 |
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| 引用本文： | 吴耘红,奕广忠.大豆咖啡饮料的研究[J].齐齐哈尔大学学报(自然科学版),1999,15(3):31-33,36. |
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| 作者姓名： | 吴耘红 奕广忠 |
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| 作者单位： | 齐齐哈尔大学 |
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| 摘 要： | 本文介绍了以大豆，齐可力为主要原料配制大豆咖啡的研究过程，并提供了配制大豆咖啡饮料的工艺和配方。配配制的大豆咖啡饮料富含养，色，香，味酷似咖啡，可部分替代咖啡。
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| 关 键 词： | 齐可力 咖啡饮料 配方 工艺 大豆咖啡饮料 |
Studies on Soybean-coffee Beverage |
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| Wu Yunhong, Luan Guangzong, Liguoquan.Studies on Soybean-coffee Beverage[J].Journal of Qiqihar University(Natural Science Edition),1999,15(3):31-33,36. |
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| Authors: | Wu Yunhong Luan Guangzong Liguoquan |
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| Affiliation: | Qiqihar University |
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| Abstract: | A new cofee-flavour beverage were developed from the combination of soybean, cichorium, and baked malt. The processing and ingredients of soybean-coffee beverage were studied in this paper, and the chemical composition and treatments of the materials and the chemical composition of the beverage were also introduced. The results show that the soybean-coffee beverage is a good substitute of coffee. |
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| Keywords: | Soybean Cichorium Coffee beverage |
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