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蔬菜汁的加工是目前国内外普遍受到重视的开发项目。“V8”、“BloodMary”等蔬菜饮品早已在国外流行,我国已有“维乐”、“维博”等蔬菜制品问世。“绿色蔬菜复合汁”以最大限度地保持蔬菜原料的自然特性和叶绿素的天然绿色、较好地实现不同菜汁间营养成分的互补为基本要求,以适宜于广大消费者尤其是婴幼儿童及老弱病人饮用为目标,是目前技术难度较大的但很有前途的新型饮料开发研究项目。现将本研究中的主要技术问题及处理思路介绍如下。
The processing of vegetable juice is a development project that is generally considered at home and abroad. Vegetable drinks such as “V8” and “BloodMary” have long been popular overseas. China has already launched vegetable products such as “Ville” and “Vibo.” The “green vegetable compound juice” is a basic requirement to maximize the maintenance of the natural characteristics of vegetable raw materials and the natural green color of chlorophyll, and better realization of the complement of nutrients between different vegetable juices, so as to be suitable for the majority of consumers, especially infants and young children. The target of old and weak patients drinking is a new type of beverage development research project that is technically difficult but promising. The main technical problems and treatment ideas in this study are described below.