摘要
以雪莲果为原料,采用热烫和添加防褐变剂技术制取雪莲果汁,并提出了生产雪莲果汁时应注意的工艺要点。
Juice was obtained from yacon by blanching and adding anti-browning agents. The technological essentials for the production of the juice drink were put forward.
出处
《饮料工业》
2008年第8期33-34,共2页
Beverage Industry
