食品科学 ›› 1993, Vol. 14 ›› Issue (12): 29-31.
• 食品科学 • 上一篇 下一篇
闫勤劳, 张小侠
出版日期:
发布日期:
YAN Qin-Lao, Zhang-Xiao-Xia
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摘要: 提出柿饼的机制原理与工艺,探索机制柿饼的脱涩与出霜性能,研究加工工艺性能和在柿饼中使用防腐剂、甜味剂、色素以及调整其营养成分等。机制柿饼除具有传统柿饼的风味以外,并具有良好的再加工性能、该工艺又使柿饼的工业化生产成为可能。
关键词: 柿饼, 机制
Abstract: The principles and technology of a machine processing method in making persimmon cakes are proposed in thispaper. In order to eliminate "astringent taste" and frosting from the persimmon cakes, the technology of adding an aseptic,sugar, pigment and vitamin c is studied. The results show that in addition to retaining the special flavoar of traditional dried persimmon the persimmon cakes made by machine processing method possess good quality for further processing. The research shows that it is possible to carry out industrial production in making persimmon cakes using a machine processing method.
Key words:  , Persimmon Cake Machine Processing Method;
闫勤劳, 张小侠. 柿饼机制工艺的试验研究[J]. 食品科学, 1993, 14(12): 29-31.
YAN Qin-Lao, Zhang-Xiao-Xia. Research on Process of Persimmon Cake by machine Processing Method[J]. FOOD SCIENCE, 1993, 14(12): 29-31.
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