食品科学 ›› 1998, Vol. 19 ›› Issue (11): 34-36.

• 食品科学 • 上一篇    下一篇

余甘原汁(清型)生产工艺研究

王森林   

  1. 国立华侨大学应用化学系
  • 出版日期:1998-11-15 发布日期:2011-12-13

 WANG  Sen-Lin   

  • Online:1998-11-15 Published:2011-12-13

摘要: 报导了余甘原汁的生产工艺及其研究实验。包括软化浸提,冷冻澄清实验。经研究试制的余甘原汁,基本保持了余甘果原有营养成分及独特风味。

关键词: 余甘果, 软化浸提, 冷冻澄清

Abstract: The production technique of emblica juice was reported in this paper. Meanwhile the researches on softening, immersion extration and Clarification of freezing were conducted. The manufactured emblica juice retains its natural nutrients special flavor basically.