| 枸杞浓缩清汁加工工艺的研究 |
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| 引用本文： | 枸杞浓缩清汁加工工艺的研究[J]. 食品工业科技, 2002, (11): 67-69. |
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| 作者姓名： | 蒲彬 刘娅 李先义 林向东 |
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| 作者单位： | 1. 新疆农垦科学院特产所,石河子,832000
2. 湖北工学院生物工程系,武汉,430068 |
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| 摘 要： | 报道了枸杞浓缩清汁的加工工艺;探讨了浸提、护色、澄清、浓缩工艺条件对枸杞浓缩清汁质量的影响;提出了生产枸杞浓缩清汁的合理工艺技术参数。
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| 关 键 词： | 枸杞 浓缩清汁 工艺参数 |
| 文章编号： | 1002-0306(2002)11-0067-03 |
| 修稿时间： | 2002-05-20 |
Study on the processing tecnnoiogy of concentrated clear Lycium barbarum juice |
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| Pu Bin et al. Study on the processing tecnnoiogy of concentrated clear Lycium barbarum juice[J]. Science and Technology of Food Industry, 2002, 23(11): 67-69 |
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| Authors: | Pu Bin et al |
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| Affiliation: | Pu Bin et al |
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| Abstract: | The processing technolog y of concentrated clear Lycium barbarum juice is reported in this paper.Effects of processing conditions including extraction,color protection clarification and concentration on the product quality in the processing were discussed.The seasonable processing parameters of producing concentrated clear Lycium barbarum juice were proposed. |
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| Keywords: | lycium barbarum concentrated clear juice processing parameters |
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