摘要
对蕺菜汁饮料生产工艺作了研究。结果表明，以蕺菜地上茎或地下茎叶为原料，经１００℃烫漂１ｍｉｎ后破碎、榨汁，再用复合果胶酶澄清处理，最后经调配、精滤、灌装和灭菌等过程可制成风味独特的蕺菜汁饮料。
The
processing of Huttugnia cordate Thunb's juice were studied.The stalk and leaf or subterranean
stalk were broken and pressed after blanching one minute in boiling water.Then the juice cleared
with mixture of pectinase,cellulase and protease.The final drink of Huttugnia cordate Thunb
produced by blending,filtering,packaging and sterilizing.Add 0005% sodium chloride can improve
the flavour of the juice.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第4期40-41,共2页
Science and Technology of Food Industry
关键词
鱼腥草汁
蕺菜汁
菜汁饮料
工艺
Huttugnia cordate Thunb's juice
drink
processing
