果蔬冷制浆技术及研究现状  

Research status and technology of cold extraction for fruit and vegetable puree

作　　者：杜志龙[1] 李凤城[1] 王际春[1] 谢时军[1] 温朝晖[2] 

机构地区：[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

出　　处：《粮食与食品工业》2010年第2期36-38,43,共4页Cereal & Food Industry

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。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.

关 键 词：果浆 冷制浆 果蔬 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]