摘要
柑橘类果汁的混浊稳定状态是其品质评价的重要指标 ,也是柑橘类果汁加工技术中的关键。综述了柑橘类果汁中混浊体系的组分构成及功能 ,柑橘类果汁的混浊稳定状态的各类影响因素以及加工生产中维持混浊稳定方法等方面的研究进展 。
The stability of the cloud in citrus juices is not only an important index in the evaluation of their quality, but also the key of the processing technology of the juices. In the paper, the components and functions of citrus juice clouds are summarized, and the factors affecting citrus juice cloud stability and the progress in the research of the methods of maintaining cloud stability in processing are reviewed, with a view of providing references for the resolution of the problems concerned.
出处
《饮料工业》
2004年第5期11-16,共6页
Beverage Industry
