蓝浆果原汁及果汁饮料加工技术

蓝浆果原汁及果汁饮料加工技术[J]. Science and Technology of Food Industry, 1999, (05): 38-40. DOI: 10.13386/j.issn1002-0306.1999.05.013

Citation:

蓝浆果原汁及果汁饮料加工技术[J]. Science and Technology of Food Industry, 1999, (05): 38-40. DOI: 10.13386/j.issn1002-0306.1999.05.013

Citation:

蓝浆果原汁及果汁饮料加工技术[J]. Science and Technology of Food Industry, 1999, (05): 38-40. DOI: 10.13386/j.issn1002-0306.1999.05.013

Abstract

Comparing three techniques,the extraction of the paimitive juice of blueberry is the best,the concentration of the extracted juice,whose juice is the best in package,transport and store,is the worst in the nutrition and pigments.The squeeze after enzyme reaction is easiest.There almost no loss in nutrition and pigment of blueberry beverage made by the squeezed juice.

FullText(HTML)

Export File