摘要
对黑醋栗浆果原料的储藏、非酶法取汁及过滤等工艺进行了深入的研究．和传统酶法工艺相比较，具易掌握、工艺简单、加工费用低、出汁率高、设备投资少、加工厂房占用面积小等优点．另外，用该法生产出的果汁生产饮料，产品质量稳定，在保质期内，不出现果肉成分沉淀等问题．
The technology of the storege, no-enzame processing and filting of black currant has been researched. Compared with tradional technology,the new technology has the following benefits: saving money in equipment no requiring a large mill; simply processing; lower processing expenses: getting more fruit juice and easy to master. Furthermore, the beverage made with this sort of juice is higherquality and no sediment in shelf-life.
出处
《沈阳农业大学学报》
CAS
CSCD
1996年第1期50-54,共5页
Journal of Shenyang Agricultural University
关键词
黑醋栗
果醪
果汁
非酶法
沉淀
出汁率
Black currant
Furit juice
Technology
Sediment
Highter juice
