摘要
介绍了胡萝卜原汁生产工艺对胡萝卜出汁率、原汁风味和 β -胡萝卜素保存率的影响以及原汁贮存条件对 β-胡萝卜素含量的影响。
The effect of the technology for the preparation of carrot juice on the extraction ratio and flavour of juice and the preservation ratio of β-carrotene is described.The influence of the storage condition for juice on the level of β-carrotene is also studied.
出处
《饮料工业》
2000年第4期26-28,共3页
Beverage Industry
关键词
出汁率
保存率
贮存条件
胡萝卜法
extraction ratio
preservation ratio
storage condition
