| 不同浸汁条件对山楂原汁品质的影响 |
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| 引用本文： | 孟宪军,张立道.不同浸汁条件对山楂原汁品质的影响[J].食品科学,1993(7):18-22. |
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| 作者姓名： | 孟宪军 张立道 |
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| 作者单位： | 沈阳农业大学食品科学系 116161
(孟宪军，张立道)，沈阳农业大学食品科学系 116161(马岩松) |
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| 摘 要： | 以菲克浸透扩散定律为依据。就山楂的切片厚度、浸汁时间、浸汁温度3因素在不同的处理条件下对浸出汁的主要理化指标的影响情况做了分析比较。较理想的浸汁条件为:切片厚度2~3mm,浸汁时间10~12h,浸汁温度40℃。
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| 关 键 词： | 温度 浸汁 山楂汁 品质 |
Effeetion of Different Extract Condition on Hawthorn Juice |
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| Meng Xianjun et al.Effeetion of Different Extract Condition on Hawthorn Juice[J].Food Science,1993(7):18-22. |
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| Authors: | Meng Xianjun |
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| Affiliation: | Meng Xianjun et al |
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| Abstract: | According to Fick's Law, physical and chemical properties of hawthorn extract under different thickness of hawthorn piece, extraction time and temperature with different treatment were studied. The best extract condition were obtained: the thickness of hawthorn piece was 2 mm, extraction time and temperature were 10 h and 40 C respectively. |
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| Keywords: | Temperature Extractive Juice Thickness |
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