摘要
为适应人们对低糖蜜饯食品的需要,对低糖苦瓜蜜饯的加工进行了研究,并通过正交试验确定了苦瓜蜜制液的最佳配方。通过对低糖苦瓜蜜饯进行抽真空包装,有利于解决该制品长期不易储存的问题。本制品酸甜可口,苦味适中,有良好的开发前景。
The present paper deals with experiment of the processing of low sugar balsam pear sweets. The experiment confirmed the best recipe of the balsam pear sweets in orthogonal experimental method. It solved that low sugar not reserve the product for long time by vacuum packing. The sweets made from balsam pear has moderate sweetness, acid and bitter taste. It will have good market prospects.
出处
《农产品加工（下）》
2007年第11期46-47,50,共3页
Farm Products Processing
关键词
苦瓜蜜饯
糖渍食品
加工工艺
正交试验
balsam pear sweets sugar curing foods
processing technique
orthogonal experimental method
