Research on Processing Technique of Hawthorn Fruit and Blackcurrant Compound Functional Beverage

Hong Chen Sun; Dong Yue Liu; Shuai An; Jing Yu Jia; Meng Qiang Jia; An Jun Liu

doi:10.4028/www.scientific.net/AMR.807-809.1999

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 807-809Research on Processing Technique of Hawthorn Fruit...

Research on Processing Technique of Hawthorn Fruit and Blackcurrant Compound Functional Beverage

Abstract:

In this study, hawthorn fruit and blackcurrant were used as natural materials for studying processing technology of compound functional beverage. The optimal enzymolysis condition, clarification and color-preserving of this compound beverage were evaluated in order to provide basic data and scientific basis for the compound functional beverage development.

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Periodical:

Advanced Materials Research (Volumes 807-809)

Pages:

1999-2002

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.807-809.1999

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Online since:

September 2013

Authors:

Hong Chen Sun, Dong Yue Liu*, Shuai An, Jing Yu Jia, Meng Qiang Jia, An Jun Liu

Keywords:

Blackcurrant, Compound Beverage, Hawthorn Fruit

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