摘要
确定了青梅原汁的生产工艺流程和参数。青梅果应选择成熟度高于九成五以上;预煮条件为90℃,3min;果胶酶解条件为果胶酶A 50mg/kg和B 100mg/kg,在40℃下酶解12h;杀菌条件为121℃处理3s～5s。
A technique of sour plum juice was researched in this paper. The ripeness level of sour plum should be more than 95%. The blanching condition was temperature 90℃ 3 min. Enzymatic treatment of sour plum pulp was that pectinase A 50 mg/kg, pectinase B 100 mg/kg, time 12 h and temperature 40℃. Sterilization was temperature 121℃ and time 3 s - 5 s.
出处
《食品工业》
北大核心
2007年第2期15-16,共2页
The Food Industry
基金
广东省自然科学基金(5006224)
广东省粤港招标项目(2005A20302002)资助
关键词
青梅原汁
生产工艺
青梅
sour plum juice
technique
sour plum
