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《SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY》 2000-02
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粒粒橙汁饮料生产工艺

方修贵 郑益清 蔡爱勤 祝慕韩(浙江省科学院柑桔研究所,黄岩318020) 金合春(台州市白云峰食品添加剂有限公司)  
The main defects in the technological process of citrus sacs drink were discribed in this paper.Selecting the suspensioned agents,its resolving by hot and acid,water separting and sace subsiding by transport were all disscussed.The rational technological process was:hot dissolving the suspensioned agent,cold burdening,late aciding,limited sterilizing and rocking sacs in good time.
【CateGory Index】: TS27
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【References】
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1 HOU Li-li;CHEN Hong-hai;CAI Min-jie;ZHANG Yi;Department of Food Engineering,Jilin Business and Technology College;Changchun Institute of Equipment and Technology;;Development of Compound Vegetable Juice of Celery and Cucumber[J];饮料工业;2014-01
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3 WU Yue-jiao1,DENG Li-ling1,ZHANG Zhi-gang1,ZHONG Geng1,2,(1.College of Food Science,Southwest University,Chongqing 400716,China;2.National Undergraduate Experiment Teaching Demonstration Base,Southwest University,Chongqing 400716,China);Preparation of drink containing konjac glucomannan/konjac glucomannan-oligosaccharide[J];食品工业科技;2012-15
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