摘要
本文介绍了低糖苦瓜脯的生产工艺 ,并通过正交试验确定了苦瓜护色的最佳方法。在生产中采用了多次间歇糖煮法 ,不仅得到满意的浸糖效果 。
Production technology of preserved balsam pear was introduced .The best way to protect the color of balsam pear was selected by Orthogonal Experiment.Due to the method of intermittent boiled sugar used in the production technology again and again ,the balsam pear not only obtains satisfactory soaking effect of sugar, but also refrains from soft and mashed result.
出处
《天津农学院学报》
CAS
2000年第1期17-20,共4页
Journal of Tianjin Agricultural University
关键词
苦瓜
护色
低糖果脯
生产工艺
Balsam pear
Color protection
Preserved balsam pear with low sugar
