毛酸浆果果脯的研制

Study on Preserved Fruit of Physalis pubescens L.

以鲜毛酸浆果为原料,确定了毛酸浆果果脯的生产工艺,并重点研究了护色、硬化、烫漂、糖制、保型及干燥过程对毛酸浆果果脯品质的影响,优选出较佳的工艺条件。

Using the fresh Physalis pubescens L. as the raw materials, it can fixed the production condition of preserved fruit of Physalis pubescens L. The text also focus on researching the Influence on the quality of preserved fruit of Physalispubescens L, such as color-preserving, hardening, blanching, sugar-making, type-protecting and the process of drying., and then suitably choose the better process conditions.