摘要
通过样品气相色谱的图谱分析,研究了加热对发酵后菠萝原果汁香气的影响,得出了生产发酵菠萝原果汁后序加工过程中的最佳巴氏杀菌条件及加热时间:80℃,10min。
The influence of heating on the aroma of fermented pieapple raw juice was studied by the gas chromatography. The results indicated that the optimum conditions for pasteurization were 80℃ and 100 min.
出处
《饮料工业》
2006年第3期20-23,共4页
Beverage Industry
关键词
菠萝原果汁
发酵
香气
pieapple raw juice
fermentation
aroma
