期刊论文

Research on production technology for brier grape juice

中文

食品科技

1005-9989

2008

33

1

50-52

10.3969/j.issn.1005-9989.2008.01.014

本校为第一机构

研究用湖南产刺葡萄试制饮料的最佳护色和澄清工艺.结果表明:刺葡萄饮料的最佳护色工艺为70℃保温5 min.最佳澄清工艺为6000r/min离心10 min.

In this paper, a technique for producing brier grape juice has been developed. The study involved the best technique for colour keeping and clarification. The results are as follows： the best technique for colour- keeping were 70 ℃/5 min. The best technique for clarif...