摘要
以猕猴桃为原料 ,采用低温真空渗糖技术 ,研制开发出低糖猕猴桃果脯。试验中探讨了硬化护色条件。
The processing technology of the low sugar kiwi preserved under lower temperature,vacuum osmotic condition was studied by using kiwi fruit as raw material.It was studied of the condition of firming and color fixing,the operation parameters of peeling and the condition of lower temperature vacuum osmosis.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2002年第z1期36-38,共3页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家科技攻关引导项目--西部科技开发行动 (2 0 0 1BA90 1A19)
关键词
低糖
猕猴桃
果脯
真空
low sugar
kiwi fruit
preserved fruit
lower temperature vacuum osmosis
