| 不同提取工艺对山楂汁质量的影响 |
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| 引用本文： | 徐飞,钮福祥,张爱君,朱红,贺峰.不同提取工艺对山楂汁质量的影响[J].安徽农业科学,2006,34(11):2512-2513. |
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| 作者姓名： | 徐飞 钮福祥 张爱君 朱红 贺峰 |
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| 作者单位： | 江苏省徐州市农业科学院,江苏,徐州,221121 |
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| 摘 要： | 分别采用酶解法、热浸提法和冷浸提法对山楂汁进行提取试验,对其出汁率、折光度和感官质量等进行综合评价和分析,找出影响山楂汁质量的工艺因素,结果表明冷浸提法提取山楂汁是比较科学合理的工艺。
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| 关 键 词： | 工艺因素 山楂汁质量 冷浸提法 |
| 文章编号： | 0517-6611（2006）11-2512-02 |
| 收稿时间： | 2006-04-04 |
| 修稿时间： | 2006-04-04 |
Effect of Different Extraction Techniques on the Quality of Hawthorn Juice |
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| XU Fei et al.Effect of Different Extraction Techniques on the Quality of Hawthorn Juice[J].Journal of Anhui Agricultural Sciences,2006,34(11):2512-2513. |
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| Authors: | XU Fei |
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| Institution: | Xuzhou Academy of Agficuhural Sciences,Xuzhou,Jiangsu 221121 |
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| Abstract: | The extraction techniques of hawthorn juice were studied with enzymatic treatment,heating extraction and cooling extraction.The test results were analysed.The factors affecting the quality of hawthorn juice were found out.The cooling extraction was choosen as the best way to produce hawthorn juice. |
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| Keywords: | Factors of techniques Quality of hawthorn juice Cooling extraction |
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