【摘要】 以云南油橄榄果实为原料,应用不同浓度的氢氧化钠水溶液来脱其苦涩味,从而选择出适宜阿斯及佛奥两品种脱苦的氢氧化钠水溶液浓度,同时进行相应的脱碱试验,得出适宜油橄榄果实脱碱的磷酸水溶液浓度及相应的脱碱时间。更多还原

【Abstract】 Applied different concentration of sodium hydroxide aqueous solution take off oleuropein from olive fruits of Yunnan that as raw material,and selected the sodium hydroxide aqueous solution that adapted the olive of Asi and Fuao,to the corresponding alkali test at the same time,come to the concentration of phosphoric acid that adapted dealkalization of olive fruits and dealkalization time.更多还原