| 复合浓缩苹果--青芹果蔬汁生产工艺的研究 |
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| 引用本文： | 宋萍 于军. 复合浓缩苹果--青芹果蔬汁生产工艺的研究[J]. 青海大学学报, 2004, 22(5): 56-58 |
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| 作者姓名： | 宋萍 于军 |
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| 作者单位： | 青海民族学院化学系，青海民族学院化学系 青海西宁 810007，青海西宁 810007 |
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| 摘 要： | 从芹菜品种选取入手,采用压榨、护色、酶解澄清、精密过滤、三效浓缩等现代食品加工技术,研究复合浓缩苹果—青芹果蔬汁的生产工艺。实验中采用金属Na 取代叶绿素分子中Mg2 护色、果胶酸法澄清,可使果蔬汁保持鲜艳的绿色,并且稳定性能好。
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| 关 键 词： | 苹果 芹菜 果蔬汁 生产工艺 |
| 文章编号： | 1006-8996(2004)05-0056-03 |
Research of the production technology of juice from apple-celery fruits and vegetables |
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| SONG Ping,YU Jun. Research of the production technology of juice from apple-celery fruits and vegetables[J]. Journal of Qinghai University(Natural Science), 2004, 22(5): 56-58 |
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| Authors: | SONG Ping YU Jun |
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| Abstract: | Through selecting assort of celery,modern food processing techniques such as opression,pro-tecting color,zymolysis clarification,fine filtration and three efficiency concentration were used to reseach of the production technology of juice from apple-celery fruits and vegetables.The results showed that the fruits and vegetables juice was kept bright green colour by replacingMg 2 of chlorophyll with Na ,and It showed better stablity through clarification using pectic enzyme. |
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| Keywords: | apple celery fruits and vegetbables juice production technology |
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