| 果蔬冷制浆技术及研究现状 |
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| 引用本文： | 杜志龙,李凤城,王际春,谢时军,温朝晖. 果蔬冷制浆技术及研究现状[J]. 粮食与食品工业, 2010, 17(2): 36-38,43 |
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| 作者姓名： | 杜志龙 李凤城 王际春 谢时军 温朝晖 |
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| 作者单位： | 1. 中国农业机械化科学研究院,北京,100083
2. 国家粮食局科学研究院,北京,100037 |
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| 摘 要： | 论述了国内外果蔬冷制浆技术及研究现状,分析了国内热制浆的不足,指出果品冷制浆技术及设备可提高果浆质量、降低酶钝化温度、提高出浆率、节约能源,符合果蔬浆加工产业的发展趋势。
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| 关 键 词： | 果浆 冷制浆 果蔬 |
Research status and technology of cold extraction for fruit and vegetable puree |
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| Du Zhilong,Li Fengcheng,Wang Jichun,Xie Shijun,Wen Zhaohui.Chinese Academy of Agricultural Mechanization Sciences.Academy of State Administration of Grain. Research status and technology of cold extraction for fruit and vegetable puree[J]. Cereal and Food Industry, 2010, 17(2): 36-38,43 |
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| Authors: | Du Zhilong Li Fengcheng Wang Jichun Xie Shijun Wen Zhaohui.Chinese Academy of Agricultural Mechanization Sciences.Academy of State Administration of Grain |
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| Affiliation: | Beijing 100083;Beijing 100037 |
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| Abstract: | The cold extraction technology for fruit and vegetable puree are summarized.The disadvantage of civil hot extraction technology is analyzed.The cold extraction technology for fruit and vegetable puree and its equipment can improve puree quality,depress enzymatic inactivation temperature,increase puree productivity,promote energy conservation,according with the development tendency of fruit and vegetable puree product industry. |
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| Keywords: | puree cold extraction fruit and vegetable |
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