摘要
采用不同的均质压力、均质次数、均质温度对全葡萄饮料进行均质,研究均质工艺参数对全葡萄饮料稳定性的影响。实验结果表明,在压力为15 MPa,温度为60℃下一次均质可以得到稳定的全葡萄饮料。
The effect of different homogenization pressures,homogenization time and homogenization temperature on the stability of grape juice were studied in this paper.The optimal homogenization condition was found as: 15 MPa,one time and 60 ℃
出处
《现代食品科技》
EI
CAS
2011年第3期337-340,共4页
Modern Food Science and Technology
关键词
全葡萄饮料
均质
稳定性
grape juice
homogenization
stability