Influence of Key Processing Technology on the Quality of Freshly-squeezed Lettuce Juice
In order to realize the effects of blanching (95 ℃/2 min), separation (6000×g/10 min) and sterilization (600 MPa, 25 ℃/2 min) on the processing quality of freshly-squeezed lettuce juice, hydroponic green rosa lettuce were chosen as the test material. Changes of microorganisms, color, physical and ch...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020008 |