摘要
应用真空浸渍和真空低温干燥技术对鲜猕猴桃进行加工, 可获得保持原有色泽、口感,酸甜适宜、Vc含量分别高达 560mg/100g和468mg/100g的干制品和果脯。
Several high quality convenience foods of preserved actinidia chinensis have been processed by vacuum infusing and vacuum dehydrating at lower temperature. The products keep its original colour, high vitamin C (560-468mg/100g), appropriate sugar content and acidity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第1期106-108,共3页
Science and Technology of Food Industry
关键词
猕猴桃
方便食品
Vc、真空浸渍
真空低温干燥
actinidia chinensis
convenience food
vitamin c
vacuum infusing
vacuum dehydrating at lower temperature
