摘要
酶解冷榨制取山楂原汁的新工艺的试验表明:酶解、冷榨工艺制取的山楂原汁,取汁时间短,出汁率高,果汁营养成分损失少,色、香、味俱佳。
Enzymolysis-cold squeeze technological (ECSTP) was carried out on the prepa- ration of hawthorn juice.The results indicated that ECSTP had the advantages of taking shorter time,producing more juice by using the same amount of raw material,keeping more nutritious composition of hawthown fruits.The eolour and fragrant were all excellent.
出处
《特产研究》
1993年第1期1-3,共3页
Special Wild Economic Animal and Plant Research
关键词
山楂
酶解
冷榨
山楂汁
hawthorn
enzymolysis
cold squeeze
