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开发蔬菜汁生产是解决蔬菜旺季销售难和提高蔬菜生产效益的一条新的途径。蔬菜汁一般可分为原菜汁、混合菜汁和发酵菜汁3种:原菜汁,是由新鲜蔬菜经打浆取汁、护色分离、配料脱气而成;混合菜汁是由几种原菜汁,加上盐、调味品、香料等配制而成;发酵菜汁则采用柠檬酸、醋酸、苹果酸、乳或磷酸、盐酸等使原菜汁酸度提高,并配料加热而成。现将几种菜汁介绍如下:
The development of vegetable juice production is a new way to solve the difficulties of vegetable sales during the busy season and improve vegetable production efficiency. Vegetable juice can be generally divided into three kinds: raw vegetable juice, mixed vegetable juice and fermented vegetable juice. The original vegetable juice is made by beating fresh vegetable juice, protecting color, separating and degassing ingredients; The raw vegetable juice is prepared with salt, seasonings, spices, etc. The fermented vegetable juice is made of citric acid, acetic acid, malic acid, milk or phosphoric acid, hydrochloric acid, etc. to increase the acidity of the raw vegetable juice and heated with ingredients. Now introduce several dishes as follows: