摘要
对玉枣生产的主要单元操作进行了研究。分析了碱液去皮、糖煮、烘烤、护色等对产品质量和Ｖｃ含量的影响，得出了最佳工艺参数。
Main processing for Yuzhao production were studied in the experiment.The results showed that the processing such as chemical peeling,syrup boiling,baking and color keeping should affect Vc content and quatity of product.The optimum technological process was oblained.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第3期39-41,共3页
Science and Technology of Food Industry
