胡萝卜制汁工艺的研究  

Research on the technology for the preparation of carrot juice

作　　者：董玉新[1] 郭德智[1] 

机构地区：[1]山东省滨州农业学校,山东滨州256624

出　　处：《饮料工业》2000年第4期26-28,共3页Beverage Industry

摘　　要：介绍了胡萝卜原汁生产工艺对胡萝卜出汁率、原汁风味和 β -胡萝卜素保存率的影响以及原汁贮存条件对 β-胡萝卜素含量的影响。The effect of the technology for the preparation of carrot juice on the extraction ratio and flavour of juice and the preservation ratio of β-carrotene is described.The influence of the storage condition for juice on the level of β-carrotene is also studied.

关 键 词：出汁率 保存率 贮存条件 胡萝卜法 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]