食品科学 ›› 2003, Vol. 24 ›› Issue (7): 99-101.
• 工艺技术 • 上一篇 下一篇
肖春玲
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XIAO Chun-Ling
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摘要: 对影响低糖圣女果脯品质的烫漂、硬化、渗糖、浸糖和干燥等关键工艺技术进行了研究。结果表明,烫漂、硬化、渗糖是低糖圣女果脯生产的必要工序、浸糖和干燥则是控制成品含糖量及影响产品品质的关键因素。
关键词: 低糖圣女果脯, 生产工艺, 产品品质
Abstract: The effects of blanching、hardening、sugar-dipping、sugar-soaking and drying on the process technology oflow-sugar preserved cherry-tomato. Results showed that blanching 、hardening and sugar-dipping process was necessary.Sugar-soaking and drying were the most important processes by which the sugar content and the quality of products were affected.
Key words: preserved cherry- tomato, processing technology, the quality of products
肖春玲. 低糖圣女果脯生产工艺技术的研究[J]. 食品科学, 2003, 24(7): 99-101.
XIAO Chun-Ling. [J]. FOOD SCIENCE, 2003, 24(7): 99-101.
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