摘要
本文针对番茄汁加工技术当中的关键问题进行综述,并提出了存在的问题以及建议,以期为番茄汁加工企业提高番茄汁品质提供一定的技术理论支持。
In this paper, the key problems of tomato juice processing technology are summarized, and the existing problems and suggestions are put forward in order to provide some technical and theoretical supports for tomato juice processing enterprises to improve the quality of tomato juice.
作者
吴庆智
毛晓英
马殷刚
WU Qing-zhi;MAO Xiao-ying;MA Yin-gang(Shennei Food Limited Company,Shihezi Development Zoon,Shihezi 832000,China;Food College of Shihezi University,Shihezi 832003,China;Xinjian Tomato Products Limited Company,Bayingol Mongolian Autonomous Prefecture 841403,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第2期168-173,共6页
Storage and Process
基金
新疆农二师工业及高新技术科技攻关与成果转化计划(2015GYGG04)
关键词
番茄汁
加工技术
进展
tomato juice
processing technology
progress
