摘要
通过胡萝卜制汁常规工艺的改进 ,确定一种新的胡萝卜制汁工艺方法 :即对未去皮胡萝卜进行低温 (65℃ ) ,长时间(70min)蒸汽保温处理。改进工艺后胡萝卜出汁率提高了 2 0 %。
By improving on the conventional technology for the extraction of carrot juice, a new juice-extracting method was determined as follows: preserving unpeeled carrot with steam at 65℃ for as long as 70 minutes. The yield of carrot juice was increased by 20% as a result of the improvement.
出处
《饮料工业》
CAS
2001年第5期44-45,48,共3页
Beverage Industry
