| 降低清汁色值及灰分的研究 |
| |
| 引用本文： | 赖凤英,林庆生.降低清汁色值及灰分的研究[J].广西轻工业,2002(4):12-12,23. |
| |
| 作者姓名： | 赖凤英 林庆生 |
| |
| 作者单位： | 华南理工大学食品与生物工程学院,广州,510640 |
| |
| 摘 要： | 用预灰高碱、中和高碱及常规亚硫酸法对蔗汁进行室内澄清试验 ,结果表明 ,中和高碱的清汁色值及灰分较低
|
| 关 键 词： | 中和高碱 色值 灰分 |
| 文章编号： | 1003-2673(2002)04-0012-01 |
Study on the reduction of color and ash content in purified juice |
| |
| Lai Fengyin and Lin Qingsheng.Study on the reduction of color and ash content in purified juice[J].Guangxi Journal of Light Industry,2002(4):12-12,23. |
| |
| Authors: | Lai Fengyin and Lin Qingsheng |
| |
| Abstract: | Different purification experiments,high alkalinity in prelime,high alkalinity in neutralization as well as normal sulfuric acid purification method,were carried out in laboratory and the results are compared.It shows that the purified juice from high alkalinity in neutralization has the lowest ash and color content. |
| |
| Keywords: | High alkalinity Color Ash |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
