混浊型西番莲果汁加工技术

被引：5

作者：

朱定和

刘健南

李真

机构：

[1] 韶关学院英东生物工程学院

来源：

韶关学院学报(自然科学版) | 2002年 / 12期

关键词：

~~;

D O I：

暂无

中图分类号：

TS255 [水果、蔬菜、坚果加工工业];

学科分类号：

083203 ;

摘要：

The processing technology and the critical operations of the cloudy passion fruit juice were described,and the key procedure during processing was studied.The results showed that the cloudy passion fruit juice with satisfactory stability could be obtained by adding the stabilizers such as 0.15 percent Xanthan gum combined with 0.15 percent CMC Na through homogenizing at 20～50MPa pressure,then vacuum deaeration.

引用

页码：116 / 119

页数：4