摘要
为增加余甘子深加工的产品类型,丰富余甘子产品链,探讨了余甘子果粒果冻与果汁果冻的制作工艺,提高余甘子的产品附加值,为余甘子深加工产品的开发与应用提供新方法,新思路。
In order to increase the product types of deep processing and enrich the product chain of Phyllanthus emblica,Processing Technologies of Phyllanthus emblica pulp and juice jelly were studied to improve the added value of the products,and provide new methods and ideas for the development and research of deep processing products of Phyllanthus emblica.
作者
王建超
陈志峰
郭林榕
WANG Jian-chao;CHEN Zhi-feng;GUO Lin-rong(Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,Fujian China)
出处
《东南园艺》
2018年第6期35-37,共3页
Southeast Horticulture
基金
福建省农业科学院青年人才创新基金(YC2018-8)
科技部余甘子种质资源共享服务平台(NICGR2017-99)
农业部物种品种资源保护(热带作物)项目(151721301354051701)
关键词
余甘子
果冻
加工工艺
Phyllanthus emblica
Jelly products
Processing technology
