摘要
介绍了草莓果肉果汁饮料的加工工艺，着重探讨了草莓的保鲜工艺、产品的护色工艺以及稳定剂的选择。
The processing technique of strawberry pulp and juice drinks were introduced.It was emphatically inqaired into that the technology of preservation of fresh strawberry and conservation of primarry colour and choice of stabilizer.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第1期46-47,共2页
Science and Technology of Food Industry
关键词
草莓果肉果汁
稳定剂
果汁饮料
juice drinks of pulp strawberry
conservation of primarry colour
stabilizer.
