| 预煮液调酸对胡萝卜汁性状的影响 |
| |
| 引用本文： | 张庆芳,迟乃玉,杜丽芬,董士远.预煮液调酸对胡萝卜汁性状的影响[J].渤海大学学报(自然科学版),2000(3). |
| |
| 作者姓名： | 张庆芳 迟乃玉 杜丽芬 董士远 |
| |
| 作者单位： | 沈阳农业大学!辽宁 沈阳 110161 |
| |
| 摘 要： | 本实验在制胡萝卜混合汁时将预煮液先用柠檬酸调成不同 ｐＨ值，然后预煮制汁。通过对胡萝卜汁的营养状况和稳定性研究，找出最佳的预煮液ｐＨ值。
|
| 关 键 词： | 预煮液 pH值 胡萝卜汁 |
Effects of modulating precooking fluid pH Values on the quality of carrot juice |
| |
| ZHANG Qing-fang, CHI Nai-yu, DU Li-fen, DONG Shi-yuan.Effects of modulating precooking fluid pH Values on the quality of carrot juice[J].Journal of Bohai University:Natural Science Edition,2000(3). |
| |
| Authors: | ZHANG Qing-fang CHI Nai-yu DU Li-fen DONG Shi-yuan |
| |
| Abstract: | In this paper the carrot was precooked in different pH values of Citric acid liquid,and it was pressed. We obtained the optimum pH values of precooking fluid by the study of the stability and nutrient attributes of carrot juice. |
| |
| Keywords: | precooking fluid pH value carrot juice |
| 本文献已被 CNKI 等数据库收录！ |
