摘要
以圣女果为主要原料,以青皮柠檬、黄皮柠檬为辅料,进行柠檬圣女果果脯的研制。与普通圣女果果脯(空白组)对照,柠檬圣女果果脯感官品质更佳。青皮柠檬与黄皮柠檬圣女果果脯之间没有显著差异,青皮柠檬圣女果果脯较好。
With cherry tomatoes as the main raw material, lemon-preserved cherry tomatoes is made with lime and lemon as supplementary material. Compared with the normal cherry tomatoes fruit(blank group), lemon cherry tomatoes has better sensory quality. There is no significant difference between lime and lemon preserved cherry tomatoes; lime preserved cherry tomatoes is better.
出处
《广东蚕业》
2018年第5期8-10,共3页
Guangdong Sericulture
基金
四川工商职业技术学院院级项目(No:14NC02)
关键词
柠檬
圣女果果脯
感官评定
Lemon
Preserved Cherry Tomatoes
Sensory Evaluation
