食品科学 ›› 2002, Vol. 23 ›› Issue (8): 133-135.
• 工艺技术 • 上一篇 下一篇
彭坚, 翟迪升
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发布日期:
PENG Jian, DI Di-Sheng
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摘要: 通过对单体速冻荔枝生产工艺的研究与实践,探索出单体速冻荔枝较佳的生产工艺,并制定了单体速冻荔枝产品标准。同时对原料成熟度的选择、荔枝的热烫处理与浸酸护色、荔枝的预冷、荔枝的速冻等关键生产工艺进行了研究。
关键词: 单体速冻, 荔枝
Abstract: A good processing technology and an established product standard were given in the paper on the IQF studying andpracticing for Lychee processing. Meanwhile these problems such as, selecting the ripeness, blanching, soaking acid, precool-ing and IQF conditions etc were studied
Key words: IQF , Lychee(Litchi)
彭坚, 翟迪升. 单体速冻荔枝生产工艺的研究[J]. 食品科学, 2002, 23(8): 133-135.
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