摘要
研究了甜玉米饮料的加工技术 ,并提出了影响其稳定性的关键点控制的具体工艺要求 ,从而得出了最佳生产工艺条件为 :粒度 2 0 μm ,在 2 0～ 30MPa压力[1] 。
The processing technology of swee t corn beverage, the material processing requirement of controlling cr itical points which affected the beverage stability, the optimum processing conditions were studied. The granularity was 20 μm,processing pressu re was 20 MPa to 30 MPa [1] ,homogenization temperature was 75 ℃.
出处
《食品与机械》
CSCD
2004年第4期41-43,共3页
Food and Machinery
