| 软儿梨果汁的澄清及调配 |
| |
| 引用本文： | 韩舜愈,梁庆祥.软儿梨果汁的澄清及调配[J].甘肃农业大学学报,1995,30(2):199-204. |
| |
| 作者姓名： | 韩舜愈 梁庆祥 |
| |
| 作者单位： | 甘肃农业大学食品工程系 |
| |
| 摘 要： | 研究了软儿梨汁的澄清和调汁工艺，结果表明．采用单宁－明胶法澄清软儿梨汁效果较好，０．５％的明胶和１％单宁的用量分别为７．５％和７．０％；硅藻土的过滤压力为０．３～０．３５ＭＰａ，硅藻土用量０．０１％左右。调汁时，原果汁含量１０％～４０％，可溶性固形物浓度９％～１０％，固酸比３５～４０：１，成品风味较佳。
|
| 关 键 词： | 软儿梨果汁，澄清，调汁 |
Clarification and Modulation of Clear Ruan-Er Pear(Pyrus ussuriensis Maxin)Juice |
| |
| Han Shunyu Liang Qingxiang Shi Qiyun Liang Qi.Clarification and Modulation of Clear Ruan-Er Pear(Pyrus ussuriensis Maxin)Juice[J].Journal of Gansu Agricultural University,1995,30(2):199-204. |
| |
| Authors: | Han Shunyu Liang Qingxiang Shi Qiyun Liang Qi |
| |
| Abstract: | The technology of clarification and modulation of clear Ruan-Er pear juice wasstudied.The results showed that tannin-gelatin method was better in clarification.The addedquality of 0.5%gelatin and 1%tannin was 0.3 to 0.35 KPa,dialomaceous earth was about0.01%. When modultion,the content of raw juice needed was 10%to 40%,the contentsof total soluble solids(TSS)was 9%to 10%,and the ratio of TSS to total acid was 35:1 to40:1. |
| |
| Keywords: | Ruan-Er pear(pyrus ussuriensis)juice clarification modulation |
| 本文献已被 CNKI 维普 等数据库收录！ |
