摘要
在橙汁和枸杞汁2种饮料的生产过程中,应用显微镜进行分析研究,分别观察到了2种饮料在悬浮稳定剂溶解、配制料液制成、混合调配、均质及杀菌等加工工艺中的显微状态图,并试图从构成上分析不同状态产生的原因,同时也验证了部分相关的理论。显微镜的引入为指导饮料制作和提高体系稳定性提供了新的方法。
By microscope, the micrographs of the producing technics such as medium solved, making expected juice, confecting, homogenizing and sterilizing were set out for orange juice and the medlar juice in this article. It tries to analyze the reason for causing different states. At the same time, parts of the correlative theories are validated. In a word, microscope provides a new method for the beverage production and enhancing the stability of the whole system.
出处
《农产品加工（下）》
2009年第3期170-173,共4页
Farm Products Processing
关键词
显微镜
橙汁
枸杞汁
稳定性
microscope
orange juice
medlar juice
stability
