摘要
本文介绍了橄榄不同品种的加工特性和不同采收期檀香橄榄果实各营养成分的变化；果胶酶处理可提高制汁得率25～30％，且提高过滤速度；以及橄榄汁饮料的加工方法。
This paper introduced the processing characterof different Chinese olive varieties. and the change of various nutrition ingredient of the Chinese olive fruit cv. Tanxiang in different harvesting dates. Treated with pectase, the extracting rate of Chinese olive was increased by 25 ~ 30 %and the filtering efficiency was increased evidently. Andthis paper intreduced the technique of the Chinese olivefruit drink processing.
关键词
橄榄汁
果胶酶
制汁工艺
chinese olive fruit, chinese olive fruit drink, pectase
