关键词: 柑桔类果树, 根菜类蔬菜, 水果加工

Abstract: This thesis deals with the major processing techniques and product quality index of the compound drink of orange and carrot juice, its best formula and processing condi-tions and preserving methods of such nutrieuts as quazicaroteae, Vitamin C, eto.The result shows that this beverage is at its best in taste, color and lustre with 45% coateat of orange juice, 15% of carrot juice, 40% of syrup, 0.7% of ciric acid and 0.05% of agar.

Key words: CITRUS-RETICULATA TREES, ROOT VEGETABLES, FRUIT PROCESSING