Position: Home > Articles > Research Advancement and Qutlook of Processing Technology of Concentrated Jujube Juice
Food and Nutrition in China
2016,22
(07)
36-39
红枣浓缩汁加工工艺研究进展及展望
作 者：
刘凤鸣;张仁堂;丁超;王帅
单 位：
山东农业大学食品科学与工程学院
关键词：
红枣浓缩汁;加工工艺;研究进展
摘 要：
介绍了红枣浓缩汁的主要生产工艺,包括浸提、澄清、杀菌、非酶褐变的抑制以及浓缩工艺等,对红枣浓缩汁生产领域目前所存在的问题提出了相应的建议,并做出展望,以期为国内红枣深加工行业提供一定的借鉴。
译 名：
Research Advancement and Qutlook of Processing Technology of Concentrated Jujube Juice
作 者：
LIU Feng-ming;ZHANG Ren-tang;DING Chao;WANG Shuai;Food Science and Technology School of Shandong Agricultural University;
关键词：
concentrated jujube juice;;processing technology;;research advancement
摘 要：
This paper reviewed the prime technology procedures of jujube concentrated juice,including extraction,clarification,sterilization,inhibition method on the non-enzymatic browning and the concentration of jujube juice,gave some advices on the problem existing in the field of concentrated jujube juice,and indicated the development tendency to provide some references for the development of jujube deep processing industry.
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