| 提高桑椹果汁饮料颜色稳定性的工艺研究 |
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| 引用本文： | 张玉清.提高桑椹果汁饮料颜色稳定性的工艺研究[J].潍坊教育学院学报,2007,20(2):40-42. |
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| 作者姓名： | 张玉清 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东,泰安,271018 |
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| 摘 要： | 本文详细介绍了桑椹果汁饮料的加工工艺及提高桑椹果汁饮料颜色稳定性的关键技术,并通过实验设计确定了产品的配方和最佳工艺参数。
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| 关 键 词： | 桑椹 花色苷 稳定性 工艺 |
| 文章编号： | 1009-2080(2007)02-0040-02 |
| 修稿时间： | 2007年4月13日 |
Study on the Processing of Improving the Stability of Mulberry Pigment of Mulberry Juice |
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| Zhang Yuqing.Study on the Processing of Improving the Stability of Mulberry Pigment of Mulberry Juice[J].Journal of Weifang Educational College,2007,20(2):40-42. |
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| Authors: | Zhang Yuqing |
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| Abstract: | The processing and key techniques of improving the stability of mulberry pigment of mulberry juice were introduced in this paper and the optimum formulation and processing parameter of juice were determined. |
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| Keywords: | mulberry anthocyanin stability processing |
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