【摘要】 通过桑椹制汁工艺的研究表明，采用热榨汁工艺在提高出汁率和可溶性固形物含量方面明显优于冷榨汁工艺；桑椹饮料的原汁含量以15％为宜，此浓度的饮料色泽美观、风味和谐。桑椹原汁在低温4～5℃中贮存稳定性较好．在常温20～25℃中贮存达半年品质明显下降。保持原汁较低的pH值和低温贮存是防止品质下降的重要措施。更多还原

【Abstract】 Studies on the technology of extracting mulberry juice have proved that the way of extracting juice in heat is highly superior to the way in cold. in respect of raising the extraction rate and increasing the content of dissolvable solid substance; the best content of original mulberry juice in mulberry beverage should be of 15 percent,in which the juice can be with beautiful color and delicious savor, the best temperature for mulberry beverage to be stored is between 4 - 5 ℃,while its quality will decline greatly when stored at a normal temperature between 20 -25℃ over half a year. To maintain it a lower pH and store it at lower temperature is the key measure to avoid the declining of its quality.更多还原