摘要
本文对桑椹果酱的加工工艺作了研究 ,产出了具有浓郁桑椹风味 ,酱体均匀细腻。
The processing technology of the mulberry jam was studied. The produet had high quality with rich flavour of mulberry、exuisite texture and suitable viscosity.
出处
《成都大学学报(自然科学版)》
2001年第2期37-38,共2页
Journal of Chengdu University(Natural Science Edition)
关键词
桑椹
果酱
加工工艺
研制
mulberry, jam, processing technology