摘要
为丰富大枣糖制品的种类,以干枣为主要原料配以不同辅料,采用蒸汽软化和真空渗糖加工方法制得甜酸味、酸味、奶油味、怪味、甘草味和巧克力味6种风味的大枣糖制软包装产品,并对制品进行了感官评定分析。
To increased the kinds of candy products of zizyphus jujuba, the dry zizyphus jujuba was used to produce kinds of candy flavor products with sweet taste, sweet-sourness taste, sourness taste, cream taste, unique taste and liquorice taste. The processing included steam soften technology, And the sense of products was evaluated.
出处
《食品科技》
CAS
北大核心
2005年第3期34-37,共4页
Food Science and Technology
关键词
大枣
风味
糖制
软包装
zizyphus jujuba
flavor
candy
soft package
