摘要
研究采用降水分活度剂乳酸钠、甘油与柠檬酸,结合真空包装后杀菌处理,解决低糖胡萝卜脯的保藏问题。
Research combines vacuum packing with the precipitation activity dose sodium, glycerine and citric acid oflactic acid, is rear to kill bacterium handling. Solve storage quality of low-sugar preserved carrot.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期141-141,134,共2页
Food Research and Development
关键词
低糖
胡萝卜
果脯
保藏
low-sugar
carrot
preserved
fruit
the storage quality
