【摘要】 研究了草莓带肉果汁的生产工艺。结果认为，添加０．１％的ＬＭ果胶配以０．２％的ＣａＣｌ２，使用０．１５％的ＣＭＣ－Ｎａ，或以０．１％的ＣＭＣ－Ｎａ配以０．０５％的琼脂，均具有较好的稳定作用。采取先脱气后均质的工序，可减少草莓带肉果汁中Ｖｃ的损失，保护果汁的色泽。采用超高温瞬时杀菌和微波杀菌处理，均可明显地减少Ｖｃ的损失。更多还原

【Abstract】 For the production technology of strawberry nectar,better stablization were ob-tained when adding 0.1 % LM pectins with 0.2%CaCl2,0.15% CMC-Na or 0.1%CMC-Na with 0.05 % agar.The technique of homogenization after degasing could reduce Vcloss in strawberry nectar and protect juice color.Sterillzation with super high temperature andmicro mave could effectively reduce Vc loss.更多还原