通过对比带皮榨汁法和去皮榨汁法菠萝浓缩汁的成分，得出它们最大的差异是酚类物质和叶绿素的含量。
Contrast the characteristics of pineapple concentration juice produced by two craft; the biggest ingredient differences were phenolics and chlorophyll content.
你所要做的就是把菠萝去皮然后挖出果心。
菠萝果皮中原花青素含量是果肉的5倍，总酚含量高约50%，叶绿素主要存在于果皮中，这些物质是引起带皮榨汁法比去皮榨汁法产品褐变严重的主要原因。
Proanthocyanidin content in pineapple peel was about 5 times to fruit pulp, and the total phenol content was approximately 50% higher, chlorophyll mainly exists in peels.
摘要：菠萝去皮是所有菠萝制品加工工艺过程的重要环节，目前存在的各种去皮方法都各自有其一定的局限性。
Abstract : skinning pineapple is the most important link in the production chain of pineapple products processing, The existing various skinning methods have their respective limitations.
摘要：菠萝去皮是所有菠萝制品加工工艺过程的重要环节，目前存在的各种去皮方法都各自有其一定的局限性。
Abstract : skinning pineapple is the most important link in the production chain of pineapple products processing, The existing various skinning methods have their respective limitations.
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