摘要
对枣汁的生产工艺进行了探讨。选择最佳浸提工艺，提高了有效成份的提取率；选择了枣汁澄清工艺。经浓缩后，可达到出口标准。
This paper discussed the production process of jujube juice.This process improved the extraction rate of effective contents,and selected the optimum clarification process of jujube juice.The product could arrive the export standard after concentration.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第1期31-38,共8页
Science and Technology of Food Industry
关键词
枣汁
浸提
提取率
澄清
果汁
jujube juice
extract
extraction rate
clarification
