摘要
胡萝卜具有非常高的营养价值和疗效作用,为了掩盖胡萝卜固有风味,又必须保持它天然营养价值,按适当比例,混合果汁,能得到令人满意的,受消费者欢迎的产品。本文章介绍,该品种营养和化学成分,测定方法和设备装置,技术标准和操作全过程,包括:原料、挑选、清洗、去皮、修整、切块、预煮、打浆、热榨汁、过滤、均质、加热、混合、灌装、充二氧化碳、密封、贴商标、包装和堆垛、检验。最后论述。
Carrot has a high value on nutrition and medicine. In order to retain carrot's nutritive value and conceal it's unfavorable flavor, a proper proportion fruit juice was mixed in, thus a product with satisfied flavor and consumer preference was developed.This paper reveals (a) the methodology of product's nutritive and chemical composition determination (b)the equipment and device formanufacturing (c) technological specification of product (d)the processing procedure including raw material sorting washing peeling slicing preheating, chopping, hot extract and lilting homogenization heating mixed filling carbonation seaming labeling casing stacking and sample inspection in this.
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第5期30-33,共4页
Science and Technology of Food Industry
