摘要
以成熟度适中的草莓为原料，研制草莓果肉饮料。主要技术参数为：注汁糖度１５％温度８０℃以上。真空封口，真空度为００６ＭＰａ以上。杀菌５’—１５’／１００℃沸水下锅。
pulpy Strawberry beverage is made from straWberries with moderate maturity. The main technical parameters: juice filling at 15% concentration and 80℃, vacuum packing above 0 06MPa, sterilization at 100℃ for 5～15 minutes, timely cooling down to 37℃ after sterilization.
出处
《饮料工业》
1998年第3期45-45,48,共2页
Beverage Industry
