摘要
以新鲜胡萝卜为原料,探讨了具有保健功能的胡萝卜果脯的生产工艺。确定了最佳工艺条件,制备出适合糖尿病患者食用的、具有营养保健功能的新型果脯。
In this paper, the processing technology of healthy preserved carrot was discovered. The optimal condition of processing technology and ingredients were made sure.A new type of healthy food for diabetes was developed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第6期248-250,共3页
Science and Technology of Food Industry
基金
烟台大学学生科技创新基金立项资助项目(070517)
关键词
胡萝卜脯
加工工艺
低聚果糖
甜菊糖苷
preserved carrot
processing technology
fructooligosaccharide
stevioside
