摘要
从梨汁加工的关键技术出发,综述梨汁加工的3个工艺国内采用的方法,并提出梨汁加工的研究方向。
Three key technologies in pear juice processing used in China： anti-browning, sterilization and clarification are reviewed and discussed in this paper. Some promising research interests of pear juice processing are also presented.
出处
《农产品加工（下）》
2012年第3期80-83,共4页
Farm Products Processing
基金
杭州市农业科研攻关项目(20101032B13)
关键词
梨汁加工
褐变
灭菌
澄清
pear juice processing
browning
sterilization
clarification
