摘要
复合营养芦笋酱以芦笋皮和沙棘为主要原料 ,通过合理调配 ,得到营养互补、风味独特的一种新型果酱。本文就其生产工艺、最佳配方进行研究探讨 ,确定了可行的加工工艺和合理配方。
The compound nutrious asparagus jam was made from skin of asparagus and seabuckthorn.We got a new type of jam by rational mixing and it not only was complementary in nutrition but also had special flavour.The producing technology and the best prescription were studied in this paper.And then suitable processing technology and rational prescription were decided.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第3期45-46,共2页
Science and Technology of Food Industry
关键词
芦笋皮
沙棘
配方
芦笋酱
加工工艺
skin of Asparagus
seabuckthorn
processing technology
suitable prescription
