摘要
火龙果具有较高的营养价值,以新鲜火龙果为原料,通过去皮、打浆、均质、加热浓缩、灌装、杀菌、冷却等步骤,制作出高品质的火龙果果酱,该工艺适合工业化生产,具有一定的推广价值。
Pitaya was abundant in nutrients with health-care function. With fresh pitaya as raw material, through peeling, beating, homogenizing, heating and concentrating, filling, sterilization, cooling and other steps, to produce high quality pitaya sauce. This process was suitable for industrial production, and it has certain promotion value.
出处
《热带农业工程》
2017年第1期30-32,共3页
Tropical Agricultural Engineering
基金
诸暨市科技计划项目(No.2014AA15993)
公益性行业(农业)科研专项项目(No.201303077)
关键词
火龙果
果酱
工艺
pitaya
sauce
technique