摘要
以市售胡萝卜为原料，针对降低含糖量、改变传统蜜饯高糖腌制的配方和生产工艺进行研究．结果使胡萝卜蜜饯产品的含糖量较以往的水果蜜饯降低了ZO％～25％，并解决了低糖胡萝卜蜜饯的快速于缩技术．制成的低糖胡萝卜蜜饯形态饱满、呈透明状、色泽艳丽、柔韧性好、酸甜口味、无土腥味及任何异味。
To improved traditional process and formula of high-sugar preservedcarrot, low-sugar preserved carrot was studied. The results showed that the sugarcontent of the product decreased 20 - 25 % than the traditional product. that quickdry and shrink process for the product was solved. The new product showed formfulled, yellow and transparent, bright-colored, good pliable and tough, sour andsweet, non-peculiar flavor.
出处
《黑龙江八一农垦大学学报》
1999年第1期88-91,共4页
journal of heilongjiang bayi agricultural university
关键词
低糖
胡萝卜
蜜饯
Low-sugar
Carrot
Preserved carrot
