芦笋混浊汁的生产工艺研究  

A new process for the turbid asparagus juice

作　　者：李素芬[1] 刘建福[1] 

机构地区：[1]邯郸农业高等专科学校,河北永年057150

出　　处：《邯郸农业高等专科学校学报》2001年第1期12-14,共3页Journal of Handan Agricultural College

摘　　要：本试验比较了两种加工工艺对芦笋混浊汁风味的影响 ,探讨了影响芦笋混浊汁贮存稳定性的因素。结果表明 :同采用传统阿氏杀菌的芦笋混浊汁相比 ,应用巴氏瞬时杀菌的芦笋混浊汁具有浓郁的芦笋风味 ,无异味 ;均质或添加耐酸羧甲基纤维素钠 (CMC—Na)、海藻酸丙二醇酯(PGA)。The effect of different processing on the flavour of aspragus juice,and the factors affecting the storage stability of turbid asparagus were investigated.The results indicate that asparagus juice sterilized by high-temperture-short-time heat treatment had pleasant flavour,compared with the juice strilized by convetional heat treatment.Homogeneization or adding methyl cellulose,prpylene glycol alginate,xanthan to juice could significantly improve the storage stability of product.

关 键 词：芦笋 混浊汁 风味 稳定性 

分 类 号：S694[农业科学—园艺学]