黑醋栗果汁加工新工艺的研究

对黑醋栗浆果原料的储藏、非酶法取汁及过滤等工艺进行了深入的研究．和传统酶法工艺相比较，具易掌握、工艺简单、加工费用低、出汁率高、设备投资少、加工厂房占用面积小等优点．另外，用该法生产出的果汁生产饮料，产品质量稳定，在保质期内，不出现果肉成分沉淀等问题．

The New Techonology of Producing Fruit Juice of Black Currant

The technology of the storege, no-enzame processing and filting of black currant has been researched. Compared with tradional technology,the new technology has the following benefits: saving money in equipment no requiring a large mill; simply processing; lower processing expenses: getting more fruit juice and easy to master. Furthermore, the beverage made with this sort of juice is higherquality and no sediment in shelf-life.