摘要
本文介绍了粒粒菠萝汁的生产工艺,指出用琼脂为悬浮剂时,强度为600g/cm^2,浓度为0.08％较理想。
This paper has stated the technology for the production of granular pineapple juice, pointing out that when agar power is used as the suspending agent, the intensity of 600g/cm^2, and concentration of 0.08% is rather perfect.
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第6期38-39,24,共3页
Science and Technology of Food Industry
