Processing Technology Study on Sweet Water Physalis pubescens L. Can

Abstract

Abstract: This paper studied the processing technology of sweet water Physalis pubescens L. can. This study made a number of tests and chose the full maturity fruits of Physalis pubescens L., with vacuumization treatment, low temperature, and short time sterilization. The processed products become yellow fruits of crisp taste and strong smell, with high content of VC. The rate of dilation is 1.9%. The guide line of microorganism index in non-swell can fulfil the country’s standard.

Key words: , Physalis pubescens L.； sweet water can； cold sterilization； citric acid；

ZHANG Qing-Gang, Yu-Shan-Ming. Processing Technology Study on Sweet Water Physalis pubescens L. Can[J]. FOOD SCIENCE, 2006, 27(9): 178-180.

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Processing Technology Study on Sweet Water Physalis pubescens L. Can

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