食品科学 ›› 1998, Vol. 19 ›› Issue (8): 61-62.
• 食品科学 • 上一篇 下一篇
邓随胜, 王芮东
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DENG Sui-Sheng, WANG Rui-Dong
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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
邓随胜, 王芮东. 红薯脯的生产工艺[J]. 食品科学, 1998, 19(8): 61-62.
DENG Sui-Sheng, WANG Rui-Dong. [J]. FOOD SCIENCE, 1998, 19(8): 61-62.
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