摘要
花卉将成为人类新的可食资源,本文研究了花卉汤菜食品的加工技术与配方,并探讨了花卉的脱水方法与花瓣汤调味料的搭配,为花卉食品的研究及汤菜类食品的生产提供了全新的思路与可行的加工方法。
Plant flower is becoming a new kind of edible food resource.In this paper,the processing technolog y and the formulation of a flower petal soup were studied.And the method of flower dehydration and the tied -in of flavoring in flower petal soup were also discussed.This investig ation provides a new consideration in flower food research,and the feasible processing method of producing flower food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第2期53-55,共3页
Science and Technology of Food Industry
基金
云南省自然科学基金资助项目(98C034M)。
