摘要
应用新工艺加工果蔬风味鸡蛋干,并对影响硬度、持水性、果蔬味的形成等关键工序及参数进行了研究,得出品质佳、风味独特、营养丰富的高档鸡蛋创新产品,适于工业化生产。
The application of new technology of fruit and vegetable processing flavoregg stem,and the effect of hardness,water holding capacity, fruit flavour formation of key processes and parameters are studied,have produced good quality, unque flavor, nutrient rich high - grade egg product innovation, and is suitable for industrialized production.
出处
《贵州畜牧兽医》
2014年第1期55-57,共3页
Guizhou Journal of Animal Husbandry & Veterinary Medicine
关键词
果蔬
鸡蛋干
工艺
Fruits and Vegetables
Egg Dry
Technology
