中国果菜Issue(12)：11-15,5.
红富士苹果悬浮汁饮料加工工艺的研究
Research Suspension Fuji Apple Juice Processing Technology
摘要
Abstract
Taking fresh apple as main material, the browning degree of cloudy juice was studied by Vitamin C, EDTA-2Na and citric acid. Based on this experiment, we found the best antibrowning combination 0.4%Vitamin C. The results showed the best technology of cloudy juice (100g) combination:0.1%citric acid, 8%sugar, 0.22%stabilizer and 50g apple raw juice.关键词
红富士苹果/护色剂/糖酸比/稳定剂Key words
Fuji apple/color fixative/sugar-acid ratio/stabilizer分类
轻工纺织引用本文复制引用
张东京,袁雨馨,袁维风,高贵珍,张兴桃,金兵兵..红富士苹果悬浮汁饮料加工工艺的研究[J].中国果菜,2015,(12):11-15,5.基金项目
大学生创新训练项目 （）
