| 防止藕汁褐变工艺的研究 |
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| 引用本文： | 成映波,李沸敏.防止藕汁褐变工艺的研究[J].食品与机械,1996(3):26-27. |
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| 作者姓名： | 成映波 李沸敏 |
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| 作者单位： | 湖南省轻工业高等专科学校!410007长沙 |
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| 摘 要： | 利用生产工艺和化学药物来控制藕汁饮料褐变,如减少蔗塘用量,选用白花莲藕品种、采用榨汁法工艺使汁渣迅速分离、添加柠檬酸等都有明显效果。
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| 关 键 词： | 饮料 莲藕 褐变 藕汁 |
Technology to Prevent Browning in Process of Lotus Root Drink |
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| Cheng Yingbo,Li Feiming,Zeng Puni.Technology to Prevent Browning in Process of Lotus Root Drink[J].Food and Machinery,1996(3):26-27. |
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| Authors: | Cheng Yingbo Li Feiming Zeng Puni |
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| Affiliation: | Cheng Yingbo Li Feiming Zeng Puni |
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| Abstract: | Some chemicals and technologies were used in the study to prevent browning in process of lotus root drink. The results showed that it was useful to reduce the concentration of cane sugar, use white flower lotus root, add citric acid and use a spiral squeezer to squeez juice from lotus roots. |
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| Keywords: | Drink Lotus root Browning |
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