摘要
结合速冻原理及工艺技术,采用真空蜜制工艺,生产出含糖量20g/100g左右的红薯脯,最大限度地保持了产品色、香、味及营养价值,延长产品的贮藏期。
Combination of the quick-freeze principle and the processing technology, the vacuum sugar osmosis technology was employed,Sweet potato preserves with 20% of the sugar content were produced, which mainmined maximum product color, smell and taste ,as well as nutritional value, the storage life of products was also extend.
出处
《食品工程》
2007年第2期29-30,42,共3页
Food Engineering
关键词
红薯脯
保健
速冻
工艺
Dried sweet potato Health Quick-frozen Technology
