| 杂柑类品种制汁加工适应性研究 |
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| 引用本文： | 张菊华,单杨,李志坚,吴跃辉.杂柑类品种制汁加工适应性研究[J].饮料工业,2006,9(1):36-38. |
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| 作者姓名： | 张菊华 单杨 李志坚 吴跃辉 |
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| 作者单位： | 湖南省农产品加工研究所,湖南,长沙,410125 |
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| 摘 要： | 选取了湖南省八个具有代表性的杂柑品种．对果实的解剖性状、营养成分及制汁加工适应性进行研究。通过对出汁率、口感、色泽、风味进行比较和综合分析．象山红和金瓜适宜做加工制汁专用型品种。
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| 关 键 词： | 杂柑 制汁 加工适应性 |
| 修稿时间： | 2005年5月10日 |
Study on processing adaptability of hybrid citrus juice extraction |
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| ZHANG Ju-hua,SHAN Yang,LI Zhi-jian,WU Yue-hui.Study on processing adaptability of hybrid citrus juice extraction[J].Beverage Industry,2006,9(1):36-38. |
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| Authors: | ZHANG Ju-hua SHAN Yang LI Zhi-jian WU Yue-hui |
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| Abstract: | Eight typical hybrid citrus varieties in Hunan Province were selected for the studies on the anatomical characteristics, nutritional components and juice extraction processing adaptability of the fruits. The comparisons and analyses in juice yield, mouth-feel, colour and flavour indicated that "Xiangshanhong and "Jingua" were suitable for use as special varieties tor juice extraction. |
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| Keywords: | hybrid citrus juice extraction processing adaptability |
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