南果梨果脯生产工艺的研究

Processing Technique for Nanguo Peer Preserves

以鞍山特产南果梨为原料,确定南果梨果脯的生产工艺,并重点研究护色、硬化、漂烫、渗糖及干燥过程对南果梨果脯品质的影响,优选出较佳的工艺条件。

Using the fresh Nanguo peer as the raw material, the production condition of preserved fruit of Nanguo peer is fixed. The text also focuses on researching the influence on the quality of preserved fi＇uit of Nanguo peer, such as color-preserving, hardening, blanching, sugar-permeating and the process of drying, and then suitably choose the better process conditions.