| 混浊型蕃茄汁稳定性及风味的研究 |
| |
| 引用本文： | 廖海达. 混浊型蕃茄汁稳定性及风味的研究[J]. 广西民族大学学报, 1996, 0(2) |
| |
| 作者姓名： | 廖海达 |
| |
| 作者单位： | 广西民族学院化学系 |
| |
| 摘 要： | 本文通过正交试验，研究了原浆含量、稳定剂及其配比等因素对混浊型蕃茄汁稳定性的影响和改善产品风味的途径
|
| 关 键 词： | 混浊型蕃茄汁；稳定剂；脱气；煮熟味 |
The Research on the Stability and Flavor of Turbid Type of Tomato Juice |
| |
| Liao Haida. The Research on the Stability and Flavor of Turbid Type of Tomato Juice[J]. Journal of Guangxi University For Nationalities, 1996, 0(2) |
| |
| Authors: | Liao Haida |
| |
| Abstract: | In this paper,the content of raw juice,stabilizer and its proportion,and some other factors infulencing on the stabilb,ty and flavor of turbid type of tomato juice are researched by means of orthogonal design experiments.The way of improving flavor are also studied |
| |
| Keywords: | Turbid type of tomato juice Stabilizer Drawing-out of air Boiled smell. |
| 本文献已被 CNKI 等数据库收录！ |
