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草莓脯加工工艺优化研究 被引量:5

Optimization on Processing Technology of Preserved Strawberries
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摘要 以草莓鲜果为原料,通过单因素试验及L9(33)正交试验对草莓脯生产工艺进行了优化。试验结果表明:硬化剂2% CaCl2,料液比为1∶5,硬化时间为1h;糖渍浓度60%,干燥温度55℃,干燥时间7h条件下得到的产品具有草莓脯特有的风味,口感良好,为最佳生产工艺条件。 Taking fresh strawberry as raw material, the processing technology of preserved strawberries was optimized on the basis of the single factor tests and L9 (33) Orthogonal tests. The results showed that the optimal processing conditions were as follows: 2% CaC12 ash ardening agent, solid -liquid ratio was 1:5 and 1 h for hardening; sucrose solution 60%, dried for 7h at 55℃. The productions had the special flavor of pre- served strawberries and the good tastes.
出处 《包装与食品机械》 CAS 2013年第5期15-18,共4页 Packaging and Food Machinery
关键词 草莓脯 硬化 糖渍 干燥 preserved strawberries hardening chowchow drying
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