芹菜、番茄、胡萝卜复合蔬菜汁的研制

Study on composed vegetable juice by celery, tomato and carrot

研究了芹菜汁、番茄汁、胡萝卜汁的提取方法。通过正交试验确定生产复合蔬菜汁的最佳配方,并较好地解决了蔬菜汁的沉淀及特有风味的保留等问题。

This paper studied on extraction of celery juice、tomato juice and carrot juice. Through experiment, we determined the optimum formula of composed vegetable juice and solved some problems such as sedimentation, keeping flavor of the vegetable juice.