| 绿豆、菠萝复合饮料的加工工艺 |
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| 引用本文： | 康旭,Yuan Jianglan,袁江兰.绿豆、菠萝复合饮料的加工工艺[J].饮料工业,2001,4(1):40-43. |
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| 作者姓名： | 康旭 Yuan Jianglan 袁江兰 |
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| 作者单位： | 1. 湖北工学院生物工程系湖北武汉 430064
2. Department of Bioengineering, Hubei Polytechnic University Wuhan, Hubei 430064 |
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| 摘 要： | 以绿豆、菠萝为主要原料研制复合饮料，对其加工工艺及参数进行了较深入的探讨，试验中对浸泡、脱腥，调配等工序进行了重点研究。
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| 关 键 词： | 绿豆 菠萝 复合饮料 加工工艺 浸泡 脱腥 调配 |
| 修稿时间： | 2000年9月1日 |
The processing technology for mung bean and pineapple compound beverage |
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| Kang Xu,Yuan Jianglan.The processing technology for mung bean and pineapple compound beverage[J].Beverage Industry,2001,4(1):40-43. |
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| Authors: | Kang Xu Yuan Jianglan |
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| Affiliation: | Kang Xu Yuan Jianglan Department of Bioengineering,Hubei Polytechnic University Wuhan,Hubei 430064 |
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| Abstract: | A compound beverage was made with mung bean and pineapple as the raw materials. In the paper, the technology and parameters for the processing of the beverage are studied in detail with soaking, bean-smell removing and formulation as the key points. |
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| Keywords: | mung bean pineapple compound beverage processing technology |
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