大兴安岭红豆果汁及果汁饮料的研制与加工

详细阐述了野生红豆浆果的加工工艺、果汁的无菌处理、冷藏方法及果汁饮料的研发。由于红豆浆果的果胶含量较高（达0.3%以上），在果汁加工中采用添加果胶酶的方法，以提高果汁的出汁率，同时对果汁进行澄清处理，使最终果汁产品澄清透明，长期贮存无沉淀。

Development and production of juice and juice drink from Vaccinium Vitis-idaeal of Daxing''''anling Mountain

The processing technology for wild Vaccinium Vitis-idaeal,the aseptic treatment and refrigeration of the juice and the development of the juice drink were described in detail.Because of the high content(over 0.3%)of pectin in the fruit,pectinase was added in the processing to raise juice yield and the juice was clarified to give a clear and transparent product that can be stored for a long term without precipitation.