摘要
研究了人参果罐头的配方及其加工过程中的护色工艺、杀菌条件对产品风味、质地及贮藏期的影响,确定了加工人参果罐头的最佳工艺参数,为工厂化的生产奠定了技术基础。该产品具有较高的营养价值,是水果保健罐头中的佳品。
The experiment ascertained optimal parameters of processing sozamnmuiiatnm granulate can, through studied factors such as keeping color and sterilizing conditions, which influenced the product quality. The research was benefit for further producing sozamnmuiiatnm can.
出处
《农产品加工（下）》
2007年第5期44-46,50,共4页
Farm Products Processing
关键词
人参果
水果罐头
加工技术
sozamnmuiiatnm
fruit can
processing technology
