摘要
采用压榨法、打浆法和浸提法皆可制得黑莓原汁 ,生产中可根据实际情况采用相应的加工方法。果浆泥酶解宜采用 50℃温度 ,果胶酶用量 0 0 2 % ,处理 1h左右 。
Three methods:squeeaing,beating in and lixiviation could be used to produce crude juice of blackberry.Each method has its advantages and defects and could be adopted according to manufacture condition.Fruit slurry could be decomposed successfully after treated 1 hour with 0 02% pectionase at 50℃.
出处
《食品与机械》
CSCD
2001年第3期13-14,共2页
Food and Machinery
