摘要
通过对单体速冻荔枝生产工艺的研究与实践,探索出单体速冻荔枝较佳的生产工艺,并制定了单体速冻荔枝产品标准。同时对原料成熟度的选择、荔枝的热烫处理与浸酸护色、荔枝的预冷、荔枝的速冻等关键生产工艺进行了研究。
A good processing technology and an established product standard were given in the paper on the IQF studying andpracticing for Lychee processing. Meanwhile these problems such as, selecting the ripeness, blanching, soaking acid, precool-ing and IQF conditions etc were studied
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期133-135,共3页
Food Science
