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HESPERIDIN-CONTAINING BEVERAGE, MANUFACTURING METHOD THEREOF, AND METHOD FOR PREVENTING FLAVOR DETERIORATION OF HESPERIDIN-CONTAINING BEVERAGE
HESPERIDIN-CONTAINING BEVERAGE, MANUFACTURING METHOD THEREOF, AND METHOD FOR PREVENTING FLAVOR DETERIORATION OF HESPERIDIN-CONTAINING BEVERAGE
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机译:含橙皮苷的饮料,其制造方法以及防止含橙皮苷的饮料的风味恶化的方法
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摘要
PROBLEM TO BE SOLVED: To provide a hesperidin-containing beverage capable of maintaining good flavor by suppressing generation of the plaster-like foreign taste and foreign flavor caused by hesperidin contained in the beverage, even after storage for a predetermined time period in a high-temperature environment, such as in the summer season; a manufacturing method thereof, and a method for preventing the flavor deterioration of a hesperidin-containing beverage.;SOLUTION: The beverage has a ratio of the total content of lactone [L] (mg/L) to the content of water-soluble hesperidin [H] (mg/L), i.e. [L]/[H], of 0.0008 to 0.0061.;COPYRIGHT: (C)2014,JPO&INPIT
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