摘要
用提油后的大果沙棘果汁辅以胡萝卜汁,经调配、澄清、过滤和灭菌等工艺,生产出多维沙棘复合果汁。果汁最佳配比为沙棘汁40%,胡萝卜汁20%,产品色泽金黄、澄清、酸甜适口、营养丰富,是较有开发前景的营养食品。
Sea-buckthorn compound juice is made up of carrot juice and sea-buckthorn juice with oil extracted. The processing procedures include concoction, clarification, filtering and pasteurization. The juice contains many kinds of vitamins. The optimum proportion is 40% sea-buckthorn juice and 20% carrot juice. The golden-colored product tastes fine, smooth, suitably sweet and sour and is rich in nutrition. This makes it a profitable product of prosperous future.
出处
《吉林农业科学》
CSCD
2004年第2期55-56,F003,共3页
Journal of Jilin Agricultural Sciences
基金
吉林省科委资助项目(980206-10)
关键词
沙棘
果汁
澄清
调配
Sea-buckthorn
Juice
Clarification
Concoction
