摘要
阐述了粒粒橙汁生产工艺中存在的主要问题,就悬浮剂的选择、悬浮剂的酸热降解、析水现象及运输沉降的原因及对策作了讨论,提出粒粒橙汁合理的工艺路线应是:热化胶,冷配料,后酸化,限时杀菌及适时均粒。
The main defects in the technological process of citrus sacs drink were discribed in this paper.Selecting the suspensioned agents,its resolving by hot and acid,water separting and sace subsiding by transport were all disscussed.The rational technological process was:hot dissolving the suspensioned agent,cold burdening,late aciding,limited sterilizing and rocking sacs in good time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第2期37-38,共2页
Science and Technology of Food Industry
关键词
粒粒橙汁
悬浮型
生产工艺
悬浮剂
suspension
agar
mannan gum
water separating
subsiding
