摘要
通过试验获得了热水、柠檬酸、醋酸、混合酸、蒸汽和微波 6种热烫方式对胡萝卜榨汁效果影响的数据资料。其中榨汁效果主要从出汁率、可溶性固形物、pH值、颜色及稳定性
Investigations were conducted on the effect of six blanching treatments (including heating in water, citric acid, acetic acid, mixed acid solution, steam and microwave blanching) on the extraction of juice from carrot. The effects of extraction were evaluated mainly in juice yield, soluble solids, pH, colour (CIE) and stability.
出处
《饮料工业》
2002年第1期12-15,共4页
Beverage Industry
