摘要
本文介绍了用真空渗制法并配以甜叶菊糖甙为增甜剂而制成美味姜的生产工艺。
It is introduced in this paper. the technological processfor tasting ginger by using the Vacuum permeate Treatment and taking steria Rebaudana Berfoni Glucoside as the sweater.
出处
《南昌大学学报（工科版）》
CAS
1989年第2期86-88,共3页
Journal of Nanchang University(Engineering & Technology)
关键词
真空渗制
脱卤
增甜剂
Vacuum permeate Treatment
Dehalogerization
Sweater
