食品科学 ›› 2001, Vol. 22 ›› Issue (7): 50-52.

• 分析检测 • 上一篇    下一篇

芦荟花生复合罐头的工艺研究

陈仪男,  郭建辉   

  1.  漳州大学食品化工系!36300; 漳州市农业检验监测中心;
  • 出版日期:2001-07-15 发布日期:2012-02-13

Processing Study on Aloe- Peanut Can Soup

 CHEN  Yi-Nan,   Guo-Jian-Hui   

  • Online:2001-07-15 Published:2012-02-13

摘要: 本研究以翠叶芦荟 (Aloe barbadensis )、花生等为主要原料,通过正交试验优选了芦荟花生复合罐头汤汁最佳工艺配方,并研制出适于企业生产的工艺流程。

关键词: 芦荟, 花生, 复合罐头

Abstract: In this study, Aloe barbadensis and peanut etc were adopted as major raw materials.The Optima formulation was tried by the method of positive orthogonal test.Finally,we found an excellent techonological prescription to aloe- peanut compound can soup,and developed the techonological process suitable for the production in enterprises.

Key words: Aloe Peanut Compuned can