摘要
沙棘果经瞬时加热到80～90℃,降温到50～60℃,进行一系列分离提纯,使沙棘油和沙棘汁充分分离,从而提高了沙棘汁的质量。
Seabuckthorn Juice heated to 80℃～90℃ in short time and then lowered to 50℃～60℃, a series of purifying, separation of oil and liquid can be carried on. It can increase the quality of seabuckthorn juice and get purified seabuckthorn oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
1989年第5期9-11,共3页
Science and Technology of Food Industry
关键词
果蔬加工
沙棘果
综合加工
Control temperature
viscous
particle
Separation seabuckthorn
The fruit of seabuckthorn contains rich vitamins
organic acids
soluble sugar
and oil with the special purpose
which short of in Present food and arouse great Concern both at h
