食品科学 ›› 1998, Vol. 19 ›› Issue (8): 61-62.

• 食品科学 • 上一篇    下一篇

红薯脯的生产工艺

 邓随胜, 王芮东   

  1. 运城高等专科学校
  • 出版日期:1998-08-15 发布日期:2011-12-12

 DENG  Sui-Sheng, WANG  Rui-Dong   

  • Online:1998-08-15 Published:2011-12-12

摘要: 采用浸胶工艺,并加入了冬虫夏草溶液,制成了具有保健功能的红薯脯。

关键词: 保健, 红薯脯, 冬虫夏草, 明胶, 生产工艺

Abstract: This paper discusses the technological process of the preserved health-care sweet potato food, in which the method of gelatin soaking is used. The product has the health-care function of a Chinese caterpillar fungus.

Key words: Health-care Preserved sweet potato Chinese caterpillar fungus Celatin Technology