食品科学 ›› 2003, Vol. 24 ›› Issue (6): 77-78.
• 工艺技术 • 上一篇 下一篇
蔡长河, 张爱玉, 李万颖, 肖维强
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CAI Chang-He, ZHANG Ai-Yu, LI Wan-Ying, XIAO Wei-Qiang
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摘要: 以花旗参、桂圆为主要原料,经过热浸、离心取汁、调配、浓缩、灌装、杀菌等工序制成风味独特,有保健作用的花旗参桂圆膏。研究了原料配比、增稠稳定剂类型及其用量等对产品质量的影响。
关键词: 桂圆, 花旗参, 加工工艺
Abstract: After hot immersion, juice centrifugation,mixing, concentrating, bottle filling and sterilizing, the Longan and Americallginseng were made into paste. The paste had unique flavour and health care effect.To get the right product quality,the type ofstabilizer and the formulation of raw materials and stabilizer ingredient were studied.
Key words: Longan, American ginseng, processing technology
蔡长河, 张爱玉, 李万颖, 肖维强. 花旗参桂圆膏加工工艺[J]. 食品科学, 2003, 24(6): 77-78.
CAI Chang-He, ZHANG Ai-Yu, LI Wan-Ying, XIAO Wei-Qiang. [J]. FOOD SCIENCE, 2003, 24(6): 77-78.
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