摘要
以红薯为主要原料,并添加营养丰富的胡萝卜、南瓜复合搭配,通过实验确定最佳配方,产品从色、香、味均优于单一的红薯脯。
High-quality preserved sweet potato, using sweet potato as raw material. Processed material are made composite of carrots and pumpkins. Trough experiments the optimum condition process.
出处
《食品科技》
CAS
北大核心
2005年第6期41-42,共2页
Food Science and Technology
关键词
红署脯
干燥工艺
复合搭配
sweet potato
dried technology
composite
