摘要
通过采用高温短时杀菌（９５℃１５”）和水浴低温长时间杀菌（７５℃５’）两种方法对橙汁进行杀菌，对杀菌后的橙汁进行测定，发现橙汁中的几种沉淀前体物的含量变化有较大差异，并且得到了低温长时间杀菌（７５℃５’）优于高温短时（９５℃１５”
By comparing orange juices subject to high-temperature short-time sterilization(95℃,15')and low-temperature long-time water bath sterilization(75℃,5'),the author concluded that the latler method was better than the former.
出处
《饮料工业》
1998年第3期31-32,共2页
Beverage Industry
