日本猕猴桃酱制作工艺

猕猴桃富含多种人体所需的营养成分，在防治心血管疾病、肝炎、降低胆固醇含量以及预防感冒等方面有着显著的效果。为充分利用这一优势，介绍了日本猕猴桃酱加工的先进工艺，该工艺主要分为原浆制备、蒸煮、榨汁分离、浓缩、装瓶、杀菌和冷却等几个步骤。成品呈棕黄色，肉眼可见绿色果肉，且酸甜适口，具有猕猴桃特有的芳香。

The making technology of Japanese yang tao sauce

Yang tao contains rich nutritional elements. It can prevent and control cardiovascular diseases and liver diseases. It can cut down cholesterol level. It can also help people to keep from catching cold. This article introduces the advanced processing technology of Japanese yang Tao sauce. It consists of original making, steaming and boiling, squeeze and separation, concentration, racking, sterilization and cooling. With a brown yellow color and greenish pulps in it, the product has a sour - and - sweet taste and a special yang Tao flavor. It also contains many nutritional elements.