摘要
探讨了以雷波脐橙为主要原料,生产天然柑桔汁的配方生产工艺及产品质量控制措施。采用模糊评判来确定柑桔汁的配方为:原果汁含量60%,糖酸比为20.00。
We explored the production techneque and quality control of natural orange juice with Leibo navel orange and Wenzhou mandarin orange.With fuzzy judgment,we set the formula as 60% of juice, and the ratio of sugar and acid is 20.00.
