| 猕猴桃果茶加工工艺的研究 |
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| 引用本文： | 王文平,王明力,周文美.猕猴桃果茶加工工艺的研究[J].贵州工业大学学报(自然科学版),2005,34(4):31-33. |
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| 作者姓名： | 王文平 王明力 周文美 |
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| 作者单位： | 贵州大学化学工程学院,贵州,贵阳,550003 |
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| 摘 要： | 以成熟猕猴桃为主要原料，制成猕猴桃果茶。研究猕猴桃果茶的加工工艺，确定了适宜的工艺参数，制定了产品质量标准，并对加工过程中的原果风味、色泽及Vc的保存作了深入探讨。
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| 关 键 词： | 猕猴桃 果茶 加工工艺 |
| 文章编号： | 1009-0193（2005）04-0031-03 |
| 收稿时间： | 2005-03-14 |
| 修稿时间： | 2005年3月14日 |
Study on the processing technology of kiwi nectar |
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| WANG Wen-ping,WANG Ming-li,ZHOU Wen-mei.Study on the processing technology of kiwi nectar[J].Journal of Guizhou University of Technology(Natural Science Edition),2005,34(4):31-33. |
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| Authors: | WANG Wen-ping WANG Ming-li ZHOU Wen-mei |
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| Abstract: | Masture kiwi fruit was chosen as raw material to prepare kiwi nectar. This paper studied the processing technology, determined the suitable processing conditions and established quality standard of the product. The preservation of the flavour, colour and content of Vc were discussed in this experiment. |
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| Keywords: | Kiwi fruit nectar processing technology |
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