| 芦笋混浊汁的生产工艺研究 |
| |
| 引用本文： | 李素芬,刘建福.芦笋混浊汁的生产工艺研究[J].邯郸农业高等专科学校学报,2001,18(1):12-14. |
| |
| 作者姓名： | 李素芬 刘建福 |
| |
| 作者单位： | 邯郸农业高等专科学校, |
| |
| 摘 要： | 本试验比较了两种加工工艺对芦笋混浊汁风味的影响，探讨了影响芦笋混浊汁贮存稳定性的因素。结果表明：同采用传统阿氏杀菌的芦笋混浊汁相比，应用巴氏瞬时杀菌的芦笋混浊汁具有浓郁的芦笋风味，无异味；均质或添加耐酸羧甲基纤维素钠(CMC－Na)、海藻酸丙二醇酯(PGA)、黄原胶等稳定剂能明显提高芦笋混浊汁贮存的稳定性。
|
| 关 键 词： | 芦笋 混浊汁 风味 稳定性 |
A new process for the turbid asparagus juice |
| |
| LI Su-fen,Liu Jian-fu.A new process for the turbid asparagus juice[J].Journal of Handan Agricultural College,2001,18(1):12-14. |
| |
| Authors: | LI Su-fen Liu Jian-fu |
| |
| Institution: | Handan Agricultural Ceollege |
| |
| Abstract: | The effect of different processing on the flavour of aspragus juice,and the factors affecting the storage stability of turbid asparagus were investigated.The results indicate that asparagus juice sterilized by high-temperture-short-time heat treatment had pleasant flavour,compared with the juice strilized by convetional heat treatment.Homogeneization or adding methyl cellulose,prpylene glycol alginate,xanthan to juice could significantly improve the storage stability of product. |
| |
| Keywords: | asparagus turbid juice flavour storage stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
