【摘要】 根据黑莓果实的组织结构及理化性状特点，比较了原果汁不同提取方法对所含成分的影响，提出了保持黑莓原有色泽、风味和营养成分的原果汁及其饮料生产工艺流程和技术条件。更多还原

【Abstract】 According to the characteristics of fruit tissue structure as well as physical and chemical properities of blackberry,the nutrients of original juices prepared by different proccessing methods were compared.The proccessing technology for the maintenance of natural color,flavor and nutrients in the products were suggested.更多还原