| 沙棘复合果汁加工工艺研究 |
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| 引用本文： | 谢春阳,王治同.沙棘复合果汁加工工艺研究[J].吉林农业科学,2004,29(2):55-56,F003. |
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| 作者姓名： | 谢春阳 王治同 |
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| 作者单位： | 吉林农业大学食品工程学院,吉林,长春,130118;吉林农业大学食品工程学院,吉林,长春,130118 |
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| 基金项目： | 吉林省科委资助项目(980206-10) |
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| 摘 要： | 用提油后的大果沙棘果汁辅以胡萝卜汁,经调配、澄清、过滤和灭菌等工艺,生产出多维沙棘复合果汁。果汁最佳配比为沙棘汁40%,胡萝卜汁20%,产品色泽金黄、澄清、酸甜适口、营养丰富,是较有开发前景的营养食品。
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| 关 键 词： | 沙棘 果汁 澄清 调配 |
| 文章编号： | 1003-8701(2004)02-0055-03 |
Technology of Sea-buckthorn Compound Juice Production |
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| Abstract: | Sea-buckthorn compound juice is made up of carrot juice and sea-buckthorn juice with oil extracted. The processing procedures include concoction, clarification, filtering and pasteurization. The juice contains many kinds of vitamins. The optimum proportion is 40% sea-buckthorn juice and 20% carrot juice. The golden-colored product tastes fine, smooth, suitably sweet and sour and is rich in nutrition. This makes it a profitable product of prosperous future. |
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| Keywords: | Sea-buckthorn Juice Clarification Concoction |
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