梨浓缩清汁生产工艺的研究  

Research on the production technology of clarified pear juice concentrates

作　　者：陈敏 

机构地区：[1]山西省食品工业研究所,太原030024

出　　处：《食品工程》2008年第3期35-38,50,共5页Food Engineering

摘　　要：主要研究浓缩梨清汁和浓缩苹果汁的不同,并对不同生产工艺参数下的产品质量进行比较,优化浓缩梨清汁生产工艺条件,保证产品在生产加工、储运、销售环节满足客户要求。The differences between the concentrated pear juice and the concentrated apple juice were studied. By comparing the different product qulity made by different production technologies, the concentrated pear juice＇s processing conditions is optimized so as to meet the requirments during the production, transportation and marketing.

关 键 词：梨浓缩汁 耐热菌 褐变 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS174.81[轻工技术与工程—食品科学与工程]