摘要
通过对２种不同黑醋栗原汁加工工艺与４种不同原汁保藏方法的对比试验，选择出了黑醋栗原汁的加工工艺路线及最适工艺参数。原果清洗后经６５～７０℃热处理１５ｍｉｎ加工为宜；原果汁以脱气处理调配成５５°Ｂｘ、含柠檬酸１．５％、ＳＯ２０．０３５％的果汁糖浆后经１２１℃瞬时（２０ｓ）灭菌后立即冷却至２５℃，室温储藏为佳。
The main aim of the study is to choose a fine processing technical progress and the fit parameter through the experiment contrasting two different progressing techniques and four different storing methods of black currant raw juice. The results are as follows: Heating the black currant fruit at about 65～70℃ for 15 minutes after cleaning it ; using the method of instantaneous sterilization (121℃ for 20 seconds) to sterilize currant juice; to deal raw juice with eliminating gas, then to blent it into juice syrup at 55°Bx, containing 1.5% of citric acid and 0.035% of SO 2, sterilized at 121℃ for 20 seconds then cooled to normal temperature, and at last, to store juice syrup at normal temperature.
出处
《西北农业学报》
CAS
CSCD
1998年第1期89-91,共3页
Acta Agriculturae Boreali-occidentalis Sinica
