食品科学 ›› 2002, Vol. 23 ›› Issue (12): 92-94.
• 工艺技术 • 上一篇 下一篇
朱国庆
出版日期:
发布日期:
ZHU Guo-Qing
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摘要： 红豆经过烧煮、浸泡、豆类软化剂处理和果葡糖浆的蜜渍,生产出的蜜渍红豆加至雪糕、冰淇淋中具有良好的抗冻性能,在-15℃时保持较好的柔软性和韧性。
关键词: 蜜渍豆, 果葡糖浆, 豆类软化剂
Abstract: The red beans across being boivled immersed bean softened addtire dealed with and by high fruetose corn syrups candied.This product was added to ice cream or ice cream bar,it could be prevent fostbite under-15℃ kept soft toughuess tenaeity.
Key words: Candied bean , Fruetose corn syrups , Bean softened addtire
朱国庆. 蜜渍红豆的研制[J]. 食品科学, 2002, 23(12): 92-94.
ZHU Guo-Qing. Development of Candied Bean[J]. FOOD SCIENCE, 2002, 23(12): 92-94.
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