山楂浓缩原汁(清型)生产工艺的研究

Production technique of concentrated haw juice(clarified)

本文报导了山楂浓缩原汁的生产工艺及其研究实验。包括:软化浸提、澄清的工艺条件及成品保贮性的研究实验。经研究试制的山楂浓缩原汁,基本保持了山楂原有营养成分及独特风味,各项指标均达到国际国内同类产品先进水平。

The production technique of concentrated haw juice was reported in this paper。Meanwhile, the researches on softening, immersion, extraction and clarification conditions and product preservation were conducted also。 The manufactured concentrated haw juice retains its natural nutrients and special flavor basically and its indexes all reach the high level comparing with the same kind of product in the world。