摘要
本文研究了草莓汁的保鲜贮藏,探讨了贮藏过程中影响草莓汁质量的三个因素(温度、保藏剂、pH值),提出了新鲜草莓汁贮藏的最佳工艺条件,为在不具备速冻条件时,运用一般中小工厂现有的温控及制冷条件保藏新鲜草莓汁开创了一条途径。
The refreshing preservation of fresh strawberry juice is studied in this paper. Three factors (temperature, preservative substance, pH)which influence the quality of strawberry juice in storage periods are discussed. The best technological conditions under which freshly extracted strawberry juice is stored are presented. This technological condition can be taken by average factories in which quick freezing cannot be realized but it is possible for them to have common temperature control and freezing to preserve fresh strawberry juice.
关键词
草莓汁
保藏
冷冻
贮藏
Preservation
Strawberry
Freezing
