| 红小豆与绿豆复合饮料的研究 |
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| 引用本文： | 朱会霞.红小豆与绿豆复合饮料的研究[J].衡水学院学报,2008,10(1):78-80. |
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| 作者姓名： | 朱会霞 |
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| 作者单位： | 衡水学院,生命科学系,河北,衡水,053000 |
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| 基金项目： | 衡水市科学技术研究与发展指导计划项目(06003) |
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| 摘 要： | 通过L934正交实验,对以绿豆、红小豆为原料制成的复合饮料的口味调配做了定性定量研究与分析,得出:绿豆乳、红小豆乳和白砂糖的最佳配比为35%︰24%︰1.2%.生产工艺过程中处理温度、时间、均质程度、其它添加物质等主要因素,对绿豆复合饮料的品质具有影响.
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| 关 键 词： | 绿豆 红小豆 复合饮料 配比 |
| 文章编号： | 1673-2065（2008）01-0078-03 |
| 收稿时间： | 2007-10-19 |
| 修稿时间： | 2007年10月19 |
A Study of Compound Beverage of Red Adzuki Bean and Mung bean |
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| ZHU Hui-xia.A Study of Compound Beverage of Red Adzuki Bean and Mung bean[J].Journal of Hengshui University,2008,10(1):78-80. |
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| Authors: | ZHU Hui-xia |
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| Abstract: | The L934 orthogonal experiment and the qualitative and quantitative study of the tastes of the beverage made from mung beans and red adzuki beans are carried out.The results show that mung bean milk,red bean milk and sugar in the op-timum ratio of orthogonal Order is 35% bean milk,24% of dry milk and 1.2% white sugar.The control of temperature,time,and degree of homogenization and the adding of other materials in the process of production may affect the quality of the compound beverage. |
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| Keywords: | mung bean red adzuki bean compound beverage ratio |
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