摘要
选取了湖南省八个具有代表性的杂柑品种,对果实的解剖性状、营养成分及制汁加工适应性进行研究。通过对出汁率、口感、色泽、风味进行比较和综合分析,象山红和金瓜适宜做加工制汁专用型品种。
Eight typical hybrid citrus varieties in Hunan Province were selected for the studies on the anatomical characteristics, nutritional components and juice extraction processing adaptability mouth-feel, colour and flavour indicated that ＂Xiangshanhong＂ of the fruits. The comparisons and analyses in juice yield, and ＂Jingua＂ were suitable for use as special varieties for juice extraction.
出处
《饮料工业》
2006年第1期36-38,共3页
Beverage Industry
关键词
杂柑
制汁
加工适应性
hybrid citrus
juice extraction
processing adaptability
