摘要
低糖番茄脯不仅营养丰富而且具有浓郁的原果风味,是一种独具风格的保健食品,符合人民生活水平、文化素质日益提高的要求,开发前景十分广阔.本文介绍了低糖番茄脯的完整生产工艺及产品质量指标.
Low sugar preserved tomato is a special healthful foodwhich is rich in nutrients, with the feature of bright red color,originalfruit flavour,interesting outlook,soft texture, moderate sugar-acid rateand good taste. This product will possess wide prospect of developmentwith increasing living standard and education quality of the human kinds. This paper introduced the complete processing technique and the qualityindex of the product.
出处
《塔里木农垦大学学报》
1995年第2期44-46,共3页
Journal of Tarim University of Agricultural Reclamation
关键词
低糖
番茄脯
工艺
Low sugar, Sugar preserved tomato, Processing technique.
