摘要
论述了白桃汁生产过程中原料配比、稳定性、果汁脱气和杀菌冷却等问题，并提出了应该采取的措施。
The prescription of processed materials, the problems of stability, deair, sterilization, and cooling of juice are discussed. And also adopted measures according to test and research result are proposed.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第2期47-48,共2页
Science and Technology of Food Industry
关键词
白桃汁
稳定性
脱气
灭菌
配料
饮料
peach juice
stability
deair
sterilization
prescription of processed materials
