摘要
食用香玫瑰作为食品香料调味品广泛用在食品加工与食用中,本文以食用玫瑰花为原料,采用新型果酱的加工方法,将花瓣经打浆、均质、调配制成质地均匀细腻的玫瑰花酱。试验确定了玫瑰花酱的最佳配方和生产工艺,加工产品色泽鲜艳自然,酸甜可口,是食用糕点等理想的调味品。
The edible rose as food flavor was used widely in food processing. In this paper,the edible rose as material,after fragmentation,blending,homogenizing,rose jam with pure and fine in texture was wade in new processing. The experiment present the best prescribe and technology. The product has natural color with suitable sour and sweet. It is the best condiment in food as pastry.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期125-127,共3页
Food Research and Development
