摘要
以西番莲果皮为原料,研究了低糖果脯的加工工艺。生产出色泽自然,酸甜可口,形态饱满,透明,且在室温下能保持6个月的低糖西番莲果脯。
Technical processing of low-sugar preserved Passiflora edulis Sims was studied by use of Passiflora edulis Sims pericarp as starting material. The finished products are agreeable to the taste of acidity and sweetness, natural color, full, and transparent. The products are stored at room temperature for 6 months.
出处
《辽宁农业职业技术学院学报》
2005年第3期13-14,共2页
Journal of Liaoning Agricultural Technical College
关键词
西番莲
低糖
果脯
Passiflora edulis Sims
low-sugar
preserved fruit
