摘要
研制了制作酸甜芒果条的工艺条件 ;并对其半成品芒果坯做了护色和硬化试验 ,结果表明 :当腌制液的成分中明矾 3%、亚硫酸氢钠 0 .0 0 5%、氯化钙 0 .5% 。
The processing technology conditions of sweet- and- sour mango piece were studied. In addition, color protection and hardening methods ofits semi- finished products were experimentally determined. The result showed that the effects of color protection and hardening were optimal when in the ingredients of pickling solution,alum,Na HSO3,and Ca Cl2 accounted for3% ,0 .0 0 5% and0 .5% respectively.
出处
《淮海工学院学报（自然科学版）》
CAS
1998年第1期63-64,共2页
Journal of Huaihai Institute of Technology:Natural Sciences Edition
