【摘要】 通过胡萝卜制汁常规工艺的改进 ,确定一种新的胡萝卜制汁工艺方法 :即对未去皮胡萝卜进行低温( 6 5℃ ) ,长时间 ( 70min)蒸汽保温处理。改进工艺后胡萝卜出汁率提高了 2 0 %。更多还原

【Abstract】 A new processing technology of carrot juice is introduced by improving general process. The steam preservation at 65℃ for 70min has increased the juice yield by 20%.更多还原