摘要
探讨了选用芒果落果、疏果为原料,加工芒果腌菜、酸辣芒果片和话芒果的工艺技术,认为利用芒果落果和疏果加工制作开胃食品具有原料廉价、质地佳、风味突出、工艺简单等特点,便于在芒果产区普及推广。
Utilizing premature-drop mango and premature-fruit-thinning as raw material, the technology of Mango-pickle, acid-thick-chili and spiced mango. Product was studied. Since the raw material is cheaper and good texture. Especially, the flavor is special and technology is simple. It was easy popularized in area of mango planting.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期128-130,共3页
Food Research and Development
基金
云南省重点建设专业--西南林学院林学专业资助(09960-205603)
关键词
芒果落果
疏果
加工
腌菜
话芒果
premature-drop mango
premature-fruit-thinning
technology
mango-pickle
spiced mango
