| 梨汁加工工艺关键技术研究进展 |
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| 引用本文： | 邱静,邹礼根,赵芸,陈飞东,刘军波.梨汁加工工艺关键技术研究进展[J].农产品加工．学刊,2012(3):80-83. |
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| 作者姓名： | 邱静 邹礼根 赵芸 陈飞东 刘军波 |
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| 作者单位： | 杭州市农业科学研究院实验中心 |
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| 基金项目： | 杭州市农业科研攻关项目(20101032B13) |
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| 摘 要： | 从梨汁加工的关键技术出发,综述梨汁加工的3个工艺国内采用的方法,并提出梨汁加工的研究方向。
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| 关 键 词： | 梨汁加工 褐变 灭菌 澄清 |
Advances of Key Technologies in Pear Juice Processing |
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| QIU Jing,ZHOU Li-gen,ZHAO Yun,CHEN Fei-dong,LIU Jun-bo.Advances of Key Technologies in Pear Juice Processing[J].Nongchanpin Jlagong.Xuekan,2012(3):80-83. |
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| Authors: | QIU Jing ZHOU Li-gen ZHAO Yun CHEN Fei-dong LIU Jun-bo |
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| Institution: | (Hangzhou Academy of Agricultural Sciences,Hangzhou,Zhejiang 310024,China) |
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| Abstract: | Three key technologies in pear juice processing used in China: anti-browning,sterilization and clarification are reviewed and discussed in this paper.Some promising research interests of pear juice processing are also presented. |
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| Keywords: | pear juice processing browning sterilization clarification |
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