复合澄清草莓汁生产工艺研究

本文介绍了以草莓为主要原料,经酶解处理得到草莓清汁,再辅以其它蔬菜清汁,得到复合澄清草莓果汁饮料的生产工艺。解决了草莓汁褐变、沉淀及与其它蔬菜汁营养、口味配合等问题,研究得到关键步骤酶解的最佳条件,生产工艺过程合理、科学、高效。

The paper introduces the compound clarified strawberry juice processing technology, in which the main raw material is strawberries and the subsidiary is other vegetables, exterted to solve the problems of its browning, precipitating, and the coordination of its nutrition and taste with other vegetable juice, and acqire the optium conditions of enzymatic decomposition of key steps to make the technology reasonable,scientific and efficient.