期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：7
页码：871-873
DOI：10.19026/ajfst.5.3175
出版社：MAXWELL Science Publication
摘要：In this study, concoction technology of a functional beverage developed from Calligonum Linnaeus was investigated. The sensory evaluation, orthogonal test and variance analysis were used to study the processing technology. The result showed the best additive amounts were as follows: 0.08% malic acid and citric acid (1:1), 0.10% sodium cyclamate, 2.8% sucrose. Under aforementioned additive amounts, the obtained Calligonum Linnaeus beverage showed the best flavor and good palatability.
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