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| 猕猴桃汁的加工工艺研究 | |
| 引用本文： | 王伯初. 猕猴桃汁的加工工艺研究[J]. 食品与机械, 1997, 0(6): 23-23 |
| 作者姓名： | 王伯初 |
| 作者单位： | 重庆大学生物工程研究院!副院长、博士630044重庆 |
| 摘 要： | 在猕猴桃汁加工过程中，采用冷却压榨工艺经特殊处理后，其出汁率与加热压榨基本接近，且能更好地减少Ｖｃ等营养成分的损失，保持果汁原有的风味，产品口感纯正。 |
| 关 键 词： | 猕猴桃汁 冷却压缩 加工工艺 |
Study on Productive Technology of the Kiwi Juice |
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| Wang Bochu. Study on Productive Technology of the Kiwi Juice[J]. Food and Machinery, 1997, 0(6): 23-23 | |
| Authors: | Wang Bochu |
| Abstract: | In the productive technology of kiwi juice, the utilization ratio of the kiwi juice was almost equel to heating press technology by cold - press technology. The production was reduced lost of nutrition composition, such as Vc. Meanwhile the juice of kiwi had good flavor and taste. |
| Keywords: | Juice of kiwi Cold-press techno -logy |
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