摘要
以红枣为原料；用水作提取剂提取红枣原汁。通过正交试验，以红枣的主要成份维生素C的含量为指标，得出最佳的工艺条件为：温度90℃、时间60min、红枣：水为1：3，从而得到具有一定营养价值的红枣原汁。
the ophmum conditions of process for producing jujube juice by the normal experiment. was researched.the optimum extracting temperature, time and ratio of jujube to water was obtained. provided that the optimum conditions of process are met in production, the vitamin c content in jujube juice can reach a maximun
出处
《化学工程师》
CAS
1998年第3期13-14,共2页
Chemical Engineer
