黑加仑果的加工和综合利用一直困扰着黑加仑生产的发展,近几年这一矛盾已越发尖锐,1988年12月在省农垦科学院通过鉴定的黑加仑果酱、黑加仑小香槟研制课题,成功地提供了一种新的食品加工技术,为黑加仑的生产开拓了一个广阔的前景,有关专家认为产品具有天然黑加仑独特风格、理化指标和形态均优于同类产品,特别是黑加仑小香槟在国内尚属首见,色香味、泡沫性 The processing and comprehensive utilization of blackcurrant fruit has plagued the development of blackcurrant production. In recent years, this contradiction has become more and more acute. In December 1988, it was successfully developed through the identification of blackcurrant jam and blackcurrant champagne at the Provincial Academy of Land Reclamation Sciences To provide a new food processing technology for the production of blackcurrants opened up a broad prospect, the experts believe that the product has a unique natural blackcurrant style, physical and chemical indicators and morphology are superior to similar products, especially small black champagne champagne In the country is still the first see, color and fragrance, foam