食品科学 ›› 1999, Vol. 20 ›› Issue (3): 28-31.
• 工艺技术 • 上一篇 下一篇
张德权, 陈锦屏
出版日期:
发布日期:
Zhang-De-Quan, Chen-Jin-Ping
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Published:
摘要： 五种澄清方法对山萸澄清汁品质的影响表明：除酶法澄清外，自然澄清、明胶澄清、冷冻澄清均使山萸澄清汁的品质发生了劣变。
关键词: , 山萸肉, 澄清汁, 品质, 澄清
Abstract: Influence of five clarifying methods on the quality of cornus officinalis Clarified juice was studied in the paper .The results showed that.the quality of the cornus officinalis clarified juice became poor under the condition of natural clarification, gelatin clarification and freezing clarification with the exception of pectinase clarification.
Key words: , Cornus officinalis； Clarified juice； Quality Clarification；
张德权, 陈锦屏. 澄清方法对山萸肉澄清汁品质的影响[J]. 食品科学, 1999, 20(3): 28-31.
Zhang-De-Quan, Chen-Jin-Ping. [J]. FOOD SCIENCE, 1999, 20(3): 28-31.
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