摘要
澄清剂处理是清汁型果蔬饮料生产中一个重要环节 ,该文介绍了单宁 -明胶、琼脂、甲壳素、果胶酶等几种常用的澄清剂在蟠桃清汁饮料中的澄清试验及澄清效果。
Treating by clarifying agents is an important measure in the processing of clear-juice-type fruit and vegetable drinks. Experiments were carried out on the clarification of clear flat peach juice by some common clarifying agents (tannin-gelatin, agar, chitosan, pectinase, etc.) and the effects were reported.
出处
《饮料工业》
2002年第B03期35-37,共3页
Beverage Industry
