1) compound tea beverage
复合茶饮料
1.
The formula ratio and technology of compound tea beverage were studied using the polysaccharides from Sargassum fusiforme setchell and tea,hawthorn,chrysanthemums.
该复合茶饮料清香纯正,酸甜适中。
2) compound tea drink
复合茶饮料
1.
The production technology for compound tea drink from green tea,red date,longan and Lycium chinense;
绿茶、红枣、桂圆、枸杞子复合茶饮料的生产工艺
3) mixed jujube and tea beverage
枣、茶复合饮料
4) compound beverage
复合饮料
1.
Researches on technology for compound beverage of mung bean and pineapple;
绿豆菠萝复合饮料工艺的研究
2.
Development of compound beverage from Chinese wolfberry and coffee;
枸杞咖啡复合饮料的研制
3.
Development of Chinese date & aloe compound beverage;
红枣芦荟复合饮料的研制
5) composite beverage
复合饮料
1.
In this paper,apples and kelp were applied to the experiment as the main material,and which were developed into a composite beverage.
以苹果、海带为主要原料,研制了一种复合饮料。
2.
The processing technique of composite beverage of sponge gourd and bitter gourd was experimented.
对丝瓜、苦瓜进行复合饮料的工艺试验。
3.
According to the research into the technology of the composite beverage of lily, asparagus, aloe, it shows that the most suitable processing of the thick liquid of lily juice is adding Vc of 0.
对百合、芦笋、芦荟复合饮料生产工艺进行研究,结果表明,百合浆汁最适加工方法是打浆时在浆料中加入0。
6) compounded beverage
复合饮料
1.
Preparation of compounded beverage of Chinese wolfberry and haw;
枸杞山楂汁复合饮料的研制
2.
Study on processing technology of carrot-apple compounded beverage;
胡萝卜苹果复合饮料加工工艺研究
3.
The technology of compounded beverage water chestnut and tamarind was studied in the paper.
对马蹄、罗望子复合饮料的加工工艺进行了研究,确定了马蹄、罗望子果汁各自的最佳澄清工艺和复合饮料的调配参数。
补充资料：番茄胡萝卜复合汁乳酸菌饮料
传统的乳酸菌饮料都是以乳制品为原料经乳酸菌发酵而成。随着果蔬食品的开发，乳酸发酵已渗入果蔬加工中。因此，根据番茄、胡萝卜的营养特点，开发生产番茄、胡萝卜、乳酸菌饮料很有意义。其加工工艺为：
1、果蔬汁制备：番茄用0.1％磷酸钠溶液清洗干净，剖成四瓣，于多功能食品加工机中打浆、过滤，得4．5％糖度的生番茄汁。胡萝卜同样洗净，于食品加工机中捣碎，然后以0．5mm的滤网过滤，得固形物含量为5％的胡萝卜汁。
2、调配：一定比例的胡萝卜汁与番茄汁混合，添加一定量的脱脂奶粉，调至ph6．5。
3、杀菌、发酵：混合液于95℃下保温10分钟，冷至40℃左右加入保加利亚乳杆菌和嗜热链球菌混合菌种（添加量为1ml培养液中含1×106个菌数），发酵一定时间，使产酸率达最高。
4、发酵好的溶液配入已杀过菌的糖、稳定剂、香精中。
5、均质、脱气：调配后的饮料经高压均质，0.15mpa真空度下脱气，以避免成品氧化。随后，可进行充填包装。
本饮料感官指标；色浅粉红色，呈均匀浑浊态，久置无分层沉淀；口感酸甜柔和、有水果的清香味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条