| 柑桔不同去囊衣方法对囊瓣质量的影响 |
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| 引用本文： | 别小妹,吴朝霞.柑桔不同去囊衣方法对囊瓣质量的影响[J].沈阳农业大学学报,1995,26(4):375-379. |
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| 作者姓名： | 别小妹 吴朝霞 |
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| 作者单位： | 沈阳农业大学食品科学系 |
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| 摘 要： | 本文研究了柑桔三种不同去囊衣方法对囊瓣的营养成份和外观品质的影响，磷酸盐－碱法处理囊瓣的各种营养成份保存率最高，酸碱法次之，酶法最低，酶法处理囊瓣的破碎率较低，感观质量也优于其他两种方法。
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| 关 键 词： | 柑桔 去囊衣方法 囊瓣质量 柑桔类果树 |
Effects of Different Methods of Taking off Orange Mesocarp on Juice Vesicle Quality |
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| Bie Xiaomei, Wu Zhaoxia,Lu Chengwei.Effects of Different Methods of Taking off Orange Mesocarp on Juice Vesicle Quality[J].Journal of Shenyang Agricultural University,1995,26(4):375-379. |
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| Authors: | Bie Xiaomei Wu Zhaoxia Lu Chengwei |
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| Institution: | Department of Food Science. Shenyang Agricultural University .Shenyang 110161 |
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| Abstract: | This paper deals with the effect of the three methods of taking off orange mesocarpon the nutrients and organoleptic quality of the juice vesicles.The results showed that the keeping rate of the juice vesicle nutrients treated by phosphata-base method was the highest, thenext was by' acid-base method, and the last was by' enzyme method. The juice vesicle brokenrate treated by enzyme method was the lowest, but its organoleptic quality was best. |
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| Keywords: | orange method of taking off orange mesocarp juice vesicle quality |
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