摘要
本研究通过试验获取了热水、柠檬酸、醋酸、混合酸、蒸汽和微波六种热烫方式对胡萝卜榨汁效果的影响的数据资料。其中榨汁效果主要从出汁率、可溶性固形物、pH值。
Investigations were conducted on the effects of six kinds of blanching treatments on the extraction of carrot juice, including heating in water, citric acid, acetic acid and mixed acid solution, steam and microwave blanching. The effects of extraction were evaluated from juice yield, soluble solids, colour (CIE), and turbidity of juice.
