蟠桃汁饮料产业化生产中质量影响因素的探讨  

Approach of influence factors on quality of flat peach beverage during industrialization

作　　者：程卫东[1] 李琳[1] 刘亚[2] 

机构地区：[1]石河子开发区神内食品有限公司,石河子832003 [2]石河子大学食品学院,石河子832003

出　　处：《食品科技》2007年第2期181-182,186,共3页Food Science and Technology

基　　金：国家星火计划项目(2003EA891001)。

摘　　要：蟠桃汁饮料产业化生产中,由于生产流程长、机械冲击大、易污染、受热时间长等因素造成产品品质与实验室研究产品在风味、色泽及稳定性等方面差异明显,针对这些现象进行了分析和探讨。During industrialization of flat peach beverage, long manufacturing, strong mechanical charge, easy to be contaminated and long time heating make it produce great quality difference on color, flavor and stability between lab and industry products. According to these phenomenons, these articles do some analysis and take measurements.

关 键 词：蟠桃汁饮料 产业化 因素 探讨 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]