摘要
以常山胡柚鲜果为原料,进行了常山胡柚果汁饮料的加工工艺研究,同时也对常山胡柚不同类型果实的出汁率、果汁苦味变化的规律以及高压均质处理对产品稳定性的影响进行了研究探讨。
Using fresh fruit of Changshan-huyou, a study was made on processing technology for a drink containing the fruit juice. The juice percentage of different types of fruit, bitterness of the juice and the effect of high-pressure homogenization on the stability of the products were investigated.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第9期93-95,98,共4页
Science and Technology of Food Industry
关键词
常山胡柚
果汁饮料
加工
Changshan-huyou
drink with fruit juice
processing
