摘要
本工艺以河南焦作特产怀山药为主要原料,并根据原料特点和产品风格,针对脱皮、淀粉凝沉、脱氧、护色、保香、褐变等一系列工艺难点进行了研究。在脱氧、均质、杀菌、灌装等方面,严格控制温度、压力、时间,从而达到最佳效果。
Huai Chinese yam, special products in Jiaozuo of Henan, were used as main ingredients in this technology. A series of flow processes, involving peeling, starch precipitation, deoxygenating, colorprotection, browning and fragrance mainteance were studied according to the ingredient characteristics and product style. Temperature, pressure and time were strictly controlled in the aspects of deoxygenating, homogenizing, sterilizing and filling to achieve satisfactory results.
出处
《食品研究与开发》
CAS
北大核心
2005年第4期80-81,共2页
Food Research and Development
