食品科学 ›› 2001, Vol. 22 ›› Issue (3): 60-62.

• 工艺技术 • 上一篇    下一篇

佛手瓜果脯系列食品的研制

 戴云, 董学畅   

  1. 云南民族学院化学系
  • 出版日期:2001-03-15 发布日期:2012-02-15

Study on Preserved Fruit Foods Series of Sechium Edule

 DAI  Yun, DONG  Xue-Chang   

  • Online:2001-03-15 Published:2012-02-15

摘要: 以南方丰产而价廉的蔬果-佛手瓜为果脯加工的理想新材料,采用混合糖渍蜜化和串味引色新工艺,生产具有天然水果色、香、味的佛手瓜果脯、果酱、果糕和水晶软糖等系列食品。

关键词: 佛手瓜, 果脯, 系列食品

Abstract: Sechium edule,abundant and cheap in south provinces was used as a new material to be processed into the sechium edlile foods series,suchas fruit,jam,jelly,juice,cake and softsweets.Anew saccharifing and dying technological process was researched and adopted.

Key words: Sechium edule Preserved fruit Series foods