摘要
报道了甘薯—红橘复合果脯的制作工艺。甘薯经蒸煮后打成浆状体再与打成浆状的橘瓣、橘皮混合 ,并加入其他辅料 ,经浇模成型后干燥至水分含量 1 6%左右 ,再经真空包装而得产品。
The processing technology of mixed preserved fruit of sweetpotato and red tangerine is reported.The steamed sweetpotato,red tangerine petal and red tangerine skin are made into mashes respectively,then they are mixed together with the addition of the complementary materials.The mixture is poured into the moulds and dried until its water content is decreased to 16 percent.The product can be obtained after being packed in vacuum.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第5期52-53,共2页
Science and Technology of Food Industry
关键词
复合脯
甘薯
红橘
果脯
工艺
sweetpotato
red tangerine
preserved fruit
processing technology
