摘要
在猕猴桃汁加工过程中,采用冷却压榨工艺经特殊处理后,其出汁率与加热压榨基本接近,且能更好地减少Vc等营养成分的损失,保持果汁原有风味,产品口感纯正。
In the productive technology of kiwi juice, the utilization ratio of the kiwi juice was almost equel to heating press technology by cold - press technology. The production was reduced lost of nutrition composition, such as Vc. Meanwhile the juice of kiwi had good flavor and taste.
出处
《食品与机械》
CSCD
1997年第6期23-23,共1页
Food and Machinery
