| 冷榨澄清杏汁生产工艺技术研究 |
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| 引用本文： | 韩舜愈,张盛贵,蒋玉梅,张珍,曹竑.冷榨澄清杏汁生产工艺技术研究[J].西北民族学院学报,2003,24(3):24-26. |
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| 作者姓名： | 韩舜愈 张盛贵 蒋玉梅 张珍 曹竑 |
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| 作者单位： | [1]甘肃农业大学食品科学与工程系，甘肃兰州730070 [2]西北民族大学食品科学系，甘肃兰州730030 |
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| 摘 要： | 冷榨工艺避免了热对产品的不良影响,因而在苹果汁、梨汁、桃汁等果汁的生产中被广泛使用 而酶制剂在果汁工业上的应用无凝给果汁工业带来了新的革命,一方面有效地提高了出汁率,降低了生产成本,另一方面提高了果汁澄清度,推动了澄清汁和浓缩汁的发展
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| 关 键 词： | 冷榨 杏汁饮料 生产工艺 |
| 文章编号： | 1009-2102(2003)03-0024-03 |
| 修稿时间： | 2003年1月5日 |
The Technology of Process and Parameter of Clarify Coldly Squeeze Apricots Juice Beverage |
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| HAN Shun-yu,ZHANG Sheng-gui,JIANG Yu-mei,ZHANG Zheng,CAO Hong.The Technology of Process and Parameter of Clarify Coldly Squeeze Apricots Juice Beverage[J].Journal of Northwest Minorities University(Natural Science ),2003,24(3):24-26. |
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| Authors: | HAN Shun-yu ZHANG Sheng-gui JIANG Yu-mei ZHANG Zheng CAO Hong |
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| Abstract: | The technology of process and parameter of clarify coldly squeeze apricots juice beverage were carried out.Enzymatic action would handled the technique to increase the apricots juice out rate, and the technique with nuclear to fall in pieces to simplify the apricots it of the beverage's production craft; Moreover, the technology of coldly squeeze apricots juice and low temperature enzymatic action avoid high heat influence in apricots juice and can reduce the nourishment loss. |
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| Keywords: | coldly squeeze apricots juice beverage Technology |
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