摘要
对余甘果汁清汁饮料生产中存在的出汁率低、贮藏期易产生沉淀和褐变等关键技术及配方进行研究,为余甘子果汁饮料的产业化生产提供科学依据。
The key processing techniques of Emblica emblica clear juice, such as low juice yield level, sediment, browning, and formulation were studied in this paper. This study can provide a scientific method for the Emblica juice production at large scale.
出处
《食品与机械》
CSCD
北大核心
2007年第4期136-139,共4页
Food and Machinery
关键词
余甘子
果汁饮料
加工工艺
Phyllanthus emblica
Juice beverage
Processing technology
