摘要
采用蔗糖、柠檬酸、食盐混合溶液一次煮制的方法研制出低糖低甜度桔梗脯。产品饱满、具有透明感、酸甜适口、色泽自然。
The low\|sugar,low\|sweetness preserved platycodon grandiflorus are
preparated by boiling mixed solution of cane sugar,citric acid and sodium chloride once in a
way.The products are full,thansparent,agreeable to the taste of acidity and sweetness,and batural
color. The products are stored at room temperature for 9 months without deterioration.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第4期49-50,共2页
Science and Technology of Food Industry
关键词
低糖
桔梗脯
低甜度
low\|sugar
preseved platycodon grantiflorus
